|Mustard-Seed Chedar Sticks|
Preheat oven to 400°F. and line a large baking sheet with parchment paper.
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). Trim edges of rectangle and lightly brush rectangle with water. Sprinkle rectangle with mustard seeds and remaining 2 teaspoons salt. Gently roll rolling pin over dough to make seeds and salt adhere.
With a sharp long knife cut rectangle crosswise into roughly 1/3-inch-wide sticks. Transfer sticks with a
spatula to baking sheet and arrange about 3/4 inch apart. Bake sticks in middle of oven until golden, about
10 minutes, and transfer to a rack to cool. Cheddar sticks may be kept in an airtight container at cool room
temperature 1 week, or frozen 1 month.
From: Gourmet, February 1999
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