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1. Sift 2 cups flour into a large bowl with ¼ teaspoon salt. Using a pastry blender, cut in 1 cup butter or margarine until the mixture is like coarse cornmeal.
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2. Blend in 1 egg, beaten with 2½ tablespoons milk. Wrap this dough in waxed paper and refrigerate for 1 hour.
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3. Grate sufficient Swiss cheese to give 1½ cups (packed down). Start heating the oven to moderate (375°F). Grease 2 baking trays.
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4. Roll out half the dough 1/8 inch thick on a lightly floured surface. Using a pastry wheel, cut into strips 5 inches by ½ inch.
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5. Twist the strips together in pairs, place on the trays and pinch the ends together. Repeat with the rest of the strips.
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6. Brush the twists over with some beaten egg and sprinkle with ¾ cup grated cheese, then with 1 tablespoon caraway seeds and 1 teaspoon salt.
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7. Bake for 15 minutes, or till golden. Treat the rest of the dough in the same way. Serve warm or cool, with soup or salad or as a nibbler.
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TIP:
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The sticks will keep well in an airtight container.
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