CHEESE TWISTS

Makes: 60

2 1/2 cups (625 mL) shredded

old cheddar cheese

1 1/2 cups (375 mL) all-purpose

flour

1/2 cup (125 mL) salted butter,

chilled and cubed

1 tbsp (30 mL) packed golden

brown sugar

1 tsp (5 mL) smoked paprika

1/4 tsp (1 mL) cayenne pepper

1/4 tsp (1 mL) dry mustard

1/4 tsp (1 mL) ground cumin

1/4 tsp (1 mL) garlic powder

1/4 tsp (1 mL) onion powder

1/2 cup (125 mL) sour cream

1/4 cup (60 mL) sesame seeds

or black sesame seeds

1. Preheat the oven to 350 F (175 C).

2. Place cheese, flour, butter, brown sugar, paprika, cayenne pepper, mustard, cumin, garlic powder and onion powder in a food processor; process using an on/off motion just until dough resembles coarse meal.

3. Add sour cream and sesame seeds; process, using an on/off motion, just until dough comes together and forms a ball.

4. Turn dough out onto a floured surface. Roll dough into a rectangle measuring about 12-by-18 inches (30-by-45 cm).

5. Using a sharp knife, cut rectangle in half lengthwise. Cut each half crosswise into 30 strips, each about 1/2 inch (1.25 cm) wide.

6. Twist strips and place in parchment paper-lined rimmed baking sheets.

7. Bake for 18-20 minutes or until twists are crisp and lightly browned.

8. Let twists stand for 1 minute in pans. Remove from pans and cool on racks.

9. Store in an airtight container in refrigerator for up to 1 week. May be frozen.