Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Irish >> Irish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cut butter into bits and in a food processor pulse with flour, 1 teaspoon salt, and cayenne until mixture resembles coarse meal. | 2. Add Cheddar and pulse until mixture forms a dough. | 3. Form dough into a disk. | 4. Chill dough, wrapped in plastic wrap, until firm, at least 30 minutes, and up to 2 days. | 5. Preheat oven to 400°F. | 6. and line a large baking sheet with parchment paper. | 7. 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). | 8. Trim edges of rectangle and lightly brush rectangle with water. | 9. Sprinkle rectangle with mustard seeds and remaining 2 teaspoons salt. | 10. Gently roll rolling pin over dough to make seeds and salt adhere. | 11. With a sharp long knife cut rectangle crosswise into roughly 1/3-inch-wide sticks. | 12. Transfer sticks with a spatula to baking sheet and arrange about 3/4 inch apart. | 13. Bake sticks in middle of oven until golden, about 10 minutes, and transfer to a rack to cool. | 14. Cheddar sticks may be kept in an airtight container at cool room temperature 1 week, or frozen 1 month. | 15. Makes about 45 sticks. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
butter	3/8	cup	unsalted	513.0	23.570999999999998	16.029	43.2
purpose flour	3/4	cup		-	-	-	-
kosher salt	1	tablespoon		-	-	-	-
cayenne	1/8	teaspoon		0.7155	0.1274	0.027000000000000003	0.0389
sharp white cheddar cheese	1	cup	grated	-	-	-	-
mustard seed	2	teaspoons		20.32	1.1236	1.0432	1.4496

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.