- 4
0/5
(0 Votes)
Ingredients
- 1 1/4 C. all-purpose flour
- 1/2 C. yellow cornmeal
- 1 tsp. salt
- 1 1/4 C. shredded cheddar cheese
- 1/4 C. shortening
- grated Parmesan cheese
- water
Preparation
Step 1
Directions
In a large bowl, mix flour, cornmeal, and salt. With pastry blender or 2 knives, cut in cheddar cheese and shortening until mixture resembles coarse crumbs. With fork, stir in 1/3 cup water. With hands, shape dough into ball.
Preheat over to 425 degrees. Between two 15-inch long sheets of waxed paper, with rolling pin, roll half of pastry into 12x10-inch rectangle. With knife, cut dough into 5x1/2-inch strips. Remove each strip; holding ends, make twist by turning ends in opposite directions. Lay on cookie sheet, press ends to sheet to avoid curling.
Bake twists 6-8 minutes until golden. When done, sprinkle lightly with Parmesan cheese; cool twists on racks. Repeat with remaining dough.