Mustard-Seed Cheddar Sticks

• 3/4 stick (6 tablespoons) unsalted butter
• 3/4 cup all-purpose flour
• 1 tablespoon coarse salt
• 1/8 teaspoon cayenne
• 1 cup grated sharp white Cheddar (about 4 ounces)
• 2 teaspoons mustard seeds

1. Preheat oven to 400F.
2. and line a large baking sheet with parchment paper.
3. Cut butter into bits and in a food processor pulse with flour, 1 teaspoon salt, and cayenne until mixture resembles coarse meal.
4. Add Cheddar and pulse until mixture forms a dough.
5. Form dough into a disk.
6. Chill dough, wrapped in plastic wrap, until firm, at least 30 minutes, and up to 2 days.
7. On a lightly floured surface with a lightly floured rolling pin roll out dough into a 16- by 4-inch rectangle (about 1/4 inch thick).
8. Trim edges of rectangle and lightly brush rectangle with water.
9. Sprinkle rectangle with mustard seeds and remaining 2 teaspoons salt.
10. Gently roll rolling pin over dough to make seeds and salt adhere.
11. With a sharp long knife cut rectangle crosswise into roughly 1/3-inch-wide sticks.
12. Transfer sticks with a spatula to baking sheet and arrange about 3/4 inch apart.
13. Bake sticks in middle of oven until golden, about 10 minutes, and transfer to a rack to cool.
14. Cheddar sticks may be kept in an airtight container at cool room temperature 1 week, or frozen 1 month.

butter, flour, coarse salt, cayenne, mustard seeds

Taken from www.epicurious.com/recipes/food/views/mustard-seed-cheddar-sticks-100940 (may not work)