These cheese twists rely on the marriage of sharp Cheddar and the earthy grit of yellow cornmeal. It is a texture that crumbles and snaps rather than bending.
The process requires a bit of patience. Rolling the dough between sheets of paper keeps it manageable and prevents sticking without adding excess flour. The twisting motion is rhythmic. You hold the ends and turn them against each other until tension builds before pressing them firmly to the baking sheet.
They bake quickly in a hot oven. The kitchen fills with the scent of toasted cheese and grain. Finished with a dusting of Parmesan they are a savory snack that pairs beautifully with a bowl of soup or stands alone as an afternoon bite.
The Recipe Yields: 4 dozen twists | Prep time: 20 minutes | Bake time: 8 minutes
Ingredients
- 1 1/4 cups all-purpose flour
- 1/2 cup yellow cornmeal
- 1/2 teaspoon salt
- 1 1/4 cups shredded Cheddar cheese (5 ounces)
- 1/4 cup shortening
- 1/3 cup water (plus more as needed)
- Grated Parmesan cheese for dusting
Instructions
- Prepare the Dough In a large bowl mix the flour, cornmeal, and salt. Using a pastry blender cut in the shredded Cheddar cheese and shortening. Continue working until the mixture resembles coarse crumbs.
- Hydrate With a fork stir in 1/3 cup of water. Use your hands to shape the dough into a ball. If the mixture is too dry and crumbles add more water one teaspoon at a time until it is moist enough to hold together firmly.
- Roll and Shape Preheat your oven to 425°F (220°C). Divide the dough in half. Place one half between two 15-inch-long sheets of waxed paper. With a rolling pin roll the dough into a rectangle approximately 12 inches by 10 inches.
- Cut and Twist Remove the top sheet of paper. With a sharp knife cut the dough into strips that are 5 inches long and 1/2 inch wide. Lift each strip carefully. Holding the ends turn them in opposite directions to create a twist. Lay the twist on a cookie sheet and press the ends down to prevent them from curling up during baking.
- Bake Bake the twists for 6 to 8 minutes or until they are golden brown. While they are still hot sprinkle them lightly with grated Parmesan cheese. Transfer them to wire racks to cool completely. Repeat the process with the remaining half of the dough.
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Crisp Cornmeal & Cheddar Twists
These Crisp Cheese Twists are a savory snack featuring a blend of all-purpose flour, yellow cornmeal, and sharp Cheddar cheese. Baked until golden and dusted with Parmesan, they offer a satisfying crunch and deep cheesy flavor. Perfect for appetizers or serving alongside soup.
Ingredients
Instructions
Prepare the Dough
-
In a large bowl mix the flour, cornmeal, and salt. Using a pastry blender cut in the shredded Cheddar cheese and shortening. Continue working until the mixture resembles coarse crumbs.
Hydrate
-
With a fork stir in 1/3 cup of water. Use your hands to shape the dough into a ball. If the mixture is too dry and crumbles add more water one teaspoon at a time until it is moist enough to hold together firmly.
Roll and Shape
-
Preheat your oven to 425°F (220°C). Divide the dough in half. Place one half between two 15-inch-long sheets of waxed paper. With a rolling pin roll the dough into a rectangle approximately 12 inches by 10 inches.
Cut and Twist
-
Remove the top sheet of paper. With a sharp knife cut the dough into strips that are 5 inches long and 1/2 inch wide. Lift each strip carefully. Holding the ends turn them in opposite directions to create a twist. Lay the twist on a cookie sheet and press the ends down to prevent them from curling up during baking.
Bake
-
Bake the twists for 6 to 8 minutes or until they are golden brown. While they are still hot sprinkle them lightly with grated Parmesan cheese. Transfer them to wire racks to cool completely. Repeat the process with the remaining half of the dough.
