Cheddar Sticks

These cheddar cheese sticks are an easy appetizer that my mother would make for any gathering. I remember her making these for birth announcements, receptions, reunions, and holidays. They are easy to make and are so good. They can be used as appetizers, crackers, cheese sticks, or even croutons for salads. They are so versatile.

These cheese sticks are more on the bready side and less on the cracker side. however, if you roll them a bit more thin you can certainly make them into crackers. I do it all the time. I love making them for dips during the football season. They are full of yummy cheese flavor and just a slight kick of heat. You are going to love them.

Let me share with you how to make them.

INGREDIENTS;

2 C. All-Purpose Flour
1/2 Tsp. Kosher Salt
1/4 to 1/2 Tsp. Ground Red Pepper ( cayenne pepper – to taste)
1/2 Tsp. White Pepper ( black pepper will work)
A scant 1/2 Tsp Mustard Powder
2 Sticks Unsalted Butter – slightly colder than room temp
8 Oz. Cheddar Cheese – grated
1/2 to 3/4 C. Ice water

DIRECTIONS:

1. In a large bowl combine the the flour, salt, cayenne pepper, pepper, and mustard powder. Mix to combine well.
2. Using a pastry cutter, two forks, or your fingers, work the butter into the flour mixture until crumbly.
3. Add the cheese and mix together well.
4. Slowly add in a little of the ice water at a time while mixing until a soft dough forms. It will be slightly sticky.
5. Shape the dough into a ball, wrap it in plastic wrap, and chill for 30 minutes. Preheat the oven to 375*. Line two sheet trays with parchment and set aside.
6. Roll the dough out on a floured surface to form an 8×8-inch rectangle. Fold one end into the center and the other end over to meet the end of the dough to form a rectangle.
7. Roll the dough out into a large rectangle about 8×12 inches. Cut the dough in half and then cut each half into 1/2-inch strips.
8. Place the strips onto a parchment line baking sheet about 1/2-inch apart. They will not spread much while baking.
9. Bake for 15 to 20 minutes or until lightly golden. Remove from the oven and let cool on the pan for 5 minutes. Remove to a wire rack to cool completely.
10. Store in an airtight container in the fridge for up to 1 week.

• You can freeze the dough into strips on a sheet tray and then place them in a ziptop bag and pull them out whenever you want to make a few. I find that this recipe makes a lot so this is the best option for me even when I halve the recipe.
• If you do not want a kick of heat with these sticks then please use the smallest amount of cayenne pepper and then go from there. You can always add more in the next batch but you can’t take it out if you add too much. So add a little and adjust from there.
• You can mix and match any cheese you like here. I Have even made these with blue cheese and they turn out so good. You kind of have to love blue cheese to add that but add the cheeses you like. Try Colby jack, Monterey jack, jalapeno jack, cheddar jack, swiss, or mix and match between your favorite cheeses.
• You just don’t have to make sticks with this recipe. Try twisting the dough for a cute twisty stick for dunking. Maybe cutting the dough into shorter strips for a more dunkable stick/chip. Roll them super thin, cut them into squares, and bake for a crunchy cracker. You can also add them to salads for a twist on croutons. Eat them as is, they are so good.