Smoked Cheddar Twists

1 cup all-purpose flour

1/3 cup cake flour

1/4 teaspoon cayenne

1/2 cup coarsely grated smoked cheddar

1/4 cup grated Parmesan cheese

1/4 teaspoon salt

12 tablespoons butter, cut into 1/2" cubes

2 teaspoons lemon juice

1/4 cup ice water

Mix the all-purpose flour, cake flour, cayenne, cheddar, Parmesan cheese and salt together and place in freezer one hour before use.

In a separate bowl, place the butter in the freezer one hour before use.

Place the ice-cold flour mixture on a work surface and add the ice-cold butter and with a metal pastry scraper, cut the butter into pieces the size of peas and cornmeal. Alternately this can be done in the food processor by pulsing. Place the mixture in a bowl. Combine lemon juice and ice water and add enough of the liquid until it almost holds together.

Turn out onto a lightly floured board and press together as best you can to form a rough rectangle shape. There will be large chunks of butter showing. Do not knead. Roll out dough into a 1/2" thick rectangle. Fold the narrow ends towards the center to meet in the center. Fold in half again so that there are four layers. This is your first turn.

1/2" thick. Repeat the folding process. This is your second turn. Turn the dough a quarter of a turn and roll again to form a rectangle

1/2" thick. Fold into thirds as you would a letter. Wrap the dough in plastic wrap and chill

45 minutes.

Preheat oven to 400F.

1/8" rectangle, approximately 7-inches by 15-inches. Trim the edges. Cut the dough into sticks

7"-inches by 1/2-inch. Twist them slightly. Place them on a baking sheet 1-inch apart. Bake until golden and crisp,

15 minutes. Remove from the oven and cool on the baking sheets. Remove with a spatula.

Makes 20 sticks