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1
Preheat oven to 375 degrees F.
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2
Mix flour, salt, baking powder and cayenne pepper in a medium bowl.
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3
Mix in the butter with a fork (you can use a pastry cutter if you have one) until the mixture is crumbly.
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4
Drizzle the cold water into the bowl slowly, mixing with the fork as you do so.
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5
Add the cheese and continue to mix until a nice dough has formed.
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6
Put the dough onto a floured work surface.
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7
Roll the dough into a rectangular shape thats about 1/2 inch thick and cut into 1/2-inch strips.
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8
Twist each strip as desired, and place on an un-greased baking sheet.
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9
Place in the oven for about 5 minutes then remove pan from oven.
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10
Brush the beaten egg on top of each twist and sprinkle additional cheese on top (more cheddar or a different kind).
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11
The egg adds a nice shine and helps the cheese topping stick.
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12
Place back in oven and cook for an additional 3-5 minutes or until golden brown.
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13
Notes: I also made Parmesan twists with rosemary on top!
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14
You could also try tons of other cheeses and toppings.
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15
Though these can be stored, they do lose some crispiness.
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16
Placing them in the oven at 200 F for about 5-10 minutes after storing can bring that crisp back!
