Wow guests and family with these mustard cheese sticks. They are a scrumptious appetizer or addition to your charcuterie board.
Preheat oven to 300° F.
In a bowl, stir together flour, dry mustard and chipotle seasoning. Cut in butter with a pastry blender or rub together with fingers until mixture resembles a course crumb texture. Add cheese and mix well. Pour in water and mix with a fork to form a ball.
On a lightly floured surface, roll dough to a 12 inch x 12 inch (30 cm x 30 cm) square. Cut square in half horizontally to create two rectangles, then slice each rectangle into 1 inch x 6 inch (2 cm x 15 cm) sticks. Lay sticks so they are not touching each other on a nonstick baking sheet. You may also twist each stick a couple of times and gently press the ends onto the baking sheet before baking.
Bake until lightly browned on bottom, 18 to 20 minutes. Let cool before removing from pan. Store in an airtight container.
Serving Size 1 stick
Servings 48
- Amount Per Serving
- Calories 44.5
- % Daily Value *
- Total Fat 3.4g6%
- Saturated Fat 2.1g11%
- Trans Fat 0g
- Cholesterol 9.2mg4%
- Total Carbohydrate 2.2g1%
- Dietary Fiber 01g4%
- Sugars 0.1g
- Protein 1.3g3%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
Preheat oven to 300° F.
In a bowl, stir together flour, dry mustard and chipotle seasoning. Cut in butter with a pastry blender or rub together with fingers until mixture resembles a course crumb texture. Add cheese and mix well. Pour in water and mix with a fork to form a ball.
On a lightly floured surface, roll dough to a 12 inch x 12 inch (30 cm x 30 cm) square. Cut square in half horizontally to create two rectangles, then slice each rectangle into 1 inch x 6 inch (2 cm x 15 cm) sticks. Lay sticks so they are not touching each other on a nonstick baking sheet. You may also twist each stick a couple of times and gently press the ends onto the baking sheet before baking.
Bake until lightly browned on bottom, 18 to 20 minutes. Let cool before removing from pan. Store in an airtight container.