Mustard-Seed Cheddar Sticks

1. 1

   Preheat oven to 400F.

2. 2

   and line a large baking sheet with parchment paper.

3. 3

   Cut butter into bits and in a food processor pulse with flour, 1 teaspoon salt, and cayenne until mixture resembles coarse meal.

4. 4

   Add Cheddar and pulse until mixture forms a dough.

5. 5

   Form dough into a disk.

6. 6

   Chill dough, wrapped in plastic wrap, until firm, at least 30 minutes, and up to 2 days.

7. 7

   On a lightly floured surface with a lightly floured rolling pin roll out dough into a 16- by 4-inch rectangle (about 1/4 inch thick).

8. 8

   Trim edges of rectangle and lightly brush rectangle with water.

9. 9

   Sprinkle rectangle with mustard seeds and remaining 2 teaspoons salt.

10. 10

    Gently roll rolling pin over dough to make seeds and salt adhere.

11. 11

    With a sharp long knife cut rectangle crosswise into roughly 1/3-inch-wide sticks.

12. 12

    Transfer sticks with a spatula to baking sheet and arrange about 3/4 inch apart.

13. 13

    Bake sticks in middle of oven until golden, about 10 minutes, and transfer to a rack to cool.

14. 14

    Cheddar sticks may be kept in an airtight container at cool room temperature 1 week, or frozen 1 month.

* Per serving · 4 servings · Values may vary.

No additional tips available.