Mustard-Seed Cheddar Sticks

Directions

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