Homemade Cheesy Twists Enjoy a delightful snack that combines the rich flavors of cheese with a crispy texture. These Homemade Cheesy Twists are perfect for gatherings or simply as a treat for yourself! Ingredients: Cheese Curls: - 4 tablespoons (2 ounces) chilled unsalted butter, cut into 1/2-inch cubes - 1/2 teaspoon kosher salt - 1/8 teaspoon garlic powder - 1 cup (4 1/4 ounces) unbleached all-purpose flour - 1 1/2 teaspoons yellow cornmeal - 4 ounces Monterey Jack cheese, finely shredded (about 1 cup) Cheese Coating: - 1 1/2 tablespoons Cheddar Cheese powder (preferably King Arthur Vermont White Cheddar Powder) - 1/2 tablespoon Penzeys Brady Street Cheese Sprinkle - 1/2 teaspoon buttermilk powder - 1/4 teaspoon kosher salt - 1/2 teaspoon cornstarch Instructions: 1. Make the Cheese Curls: In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, salt, and garlic powder at medium-low speed for 1 to 2 minutes. Scrape down the sides of the bowl and add the flour, cornmeal, and shredded cheese. Mix on low speed until a firm dough forms. 2. Shape the dough into a disc and wrap it tightly in plastic wrap. Refrigerate for 1 hour. 3. Preheat the oven to 350F. Line 2 baking sheets with parchment paper or Silpat liners. 4. Pinch off small pieces of the chilled dough and gently roll them between your palms and fingers to form lumpy logs, about 2 to 2 inches long and 1 inch wide. 5. Arrange the dough pieces on the baking sheets. They can be close together since they won't expand much while baking. 6. Bake for 12 to 15 minutes until the pieces lose their shine and start to brown at the edges. Transfer to a wire rack to cool completely. 7. Add the Coating: In a spice grinder or mini food processor, blend the cheese powders, buttermilk powder, salt, and cornstarch for 10 to 15 seconds. 8. Transfer the coating mix to a large zip-top bag. Add the cooled cheese curls, seal, and shake gently to coat evenly. 9. Store the coated cheese curls at room temperature in an airtight container for up to a week.
