Caraway Twists – Great with Beer
- 1 1/2 c unsifted flour
- 1/2 c freshly grated Swiss cheese
- 1 T caraway seeds
- 1/4 t table salt
- 6 T butter, chilled and cut into 1/4″ bits
- 2 T crisco cut into 1/4″ bits
- 3-4 T ice water
- 1 egg, lightly beaten
- 2 T coarse (Kosher) salt
Place flour, cheese, caraway and salt in food processor. Add butter and shortening bits and pulse processor until mixture resembles flakes of coarse meal. Turn on processor and add 3 T of water all at once. Stop when dough forms ball. (May need 1 more T water). Divide dough into 2 balls, wrap in wax paper and refrigerate for at least 1 hour.
Preheat oven 375. On lightly floured board, roll out 1 ball into a 12-inch square about 1/4″ thick. Cut square in half crosswise and then lengthwise into 1/2″ wide strips to make about 4 dozen 6 x 1/2″ strips. With a pastry brush, spread about 1/2 of beaten egg lightly but evenly over the top of the strips, and sprinkle entire surface with 1 T of coarse salt. Repeat entire process with second ball of dough. You should have 8 dz strips of prepared dough.
To shape, press 2 strips of dough together, salt sides out. Pinch strips tightly at one end and gently wind the 2 strips together lengthwise to form a long loose spiral.
Place on ungreased baking sheets and bake in middle of oven 8-10 min. Slide onto racks to cool.