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What You Need:
(To make about : 4 dozen twists)
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1½ cups unsifted flour
½ cup freshly grated Swiss cheese
1 tablespoon caraway seeds
¼ teaspoon table salt
6 tablespoons butter, chilled and cut into ¼-inch bits
2 tablespoons vegetable shortening, cut into ¼-inch bits
3 to 4 tablespoons ice water
1 egg, lightly beaten
2 tablespoons coarse (kosher) salt
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Translate this recipe:
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| How To Cook: |
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1. Place the flour, cheese, caraway seeds and table salt in a deep mixing bowl. Add the butter and shortening bits and, with your fingertips, rub the flour and fat together until the mixture resembles flakes of coarse meal.
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2. Pour in 3 tablespoons of ice water all at once and mix with your fingers or a fork until the dough can be gathered into a compact ball. If the dough seems crumbly, add up to 1 tablespoon more ice water by drops until all the particles adhere.
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3. Divide the dough into two balls, wrap the balls in wax paper, and refrigerate for at least 1 hour. Preheat the oven to 375. On a lightly floured surface, roll out one ball of the dough into a 12-inch square about ¼-inch thick.
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4. With a ruler and a pastry wheel or sharp knife, cut the square in half crosswise and then lengthwise into ½-inch-widestrips to make about 4 dozen 6-by-½- inch strips.
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5. With a pastry brush, spread about half of the beaten egg lightly but evenly over the top of the strips, and sprinkle the entire surface with 1 tablespoon of the coarse salt. Repeat the entire process with the second ball of dough. When you finish you should have a total of 8 dozen strips of prepared dough.
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6. To shape each caraway twist, press two strips of dough together, salt sides out. Pinch the strips tightly at one end and, with your fingers, gently wind the two strips together lengthwise to form a long loose spiral.
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7. With a large metal spatula, carefully arrange the caraway twists on two ungreased baking sheets and bake them in the middle of the oven for 8 to 10 minutes, or until they are crisp and golden brown.
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8. Slide the twists onto wire racks to cool to room temperature before serving them. In a tightly covered jar or tin, they can safely be kept for a week or two.
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