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Categories:Viewed: 61 - Published at: 9 years ago
Ingredients
- 1/2 cup butter unsalted, softened
- 2 1/2 cups cheddar cheese aged, shredded
- 2 tablespoons dijon mustard
- 1 1/4 cups flour, all-purpose
- 1/2 teaspoon salt
- 1/4 teaspoon cayenne pepper
- 1 each egg whites
Method
- Shape these nibblies into pretzels, or make sticks or rounds.
- You can make them up to three days ahead, then store in a cookie tin.
- Serve at toom temperature or reheat them in a 300 oven for 5 min.
- POPPY OR SESAME SEEDS In bowl, cream butter until fluffy; beat in cheese and mustard.
- Combie flour, salt and cayenne; add to bowl and stir just until mixture holds together, being careful not to overmix.
- Form into disc and wrap in plastic wrap.
- Chill for 30 minutes Divide into 1 tablespoon balls; roll each ball into 10 inch strip.
- Twist ends over each strip to form pretzel; place on baking sheet.
- Brush with egg white; prinkle with poppy seeds.
- Bake in 375 oven for 12 to 15 minutes or until pale golden color.
