Description
Indulge in the crispy, cheesy delight of Homemade Cheesy Twists, a perfect snack for any occasion. Whether you’re hosting a party or craving a savory treat, these twists combine the sharp flavors of Monterey Jack and Cheddar with a subtle hint of garlic, all wrapped in a crunchy exterior. This recipe provides a simple, enjoyable cooking experience and a delicious outcome that is sure to impress.
Ingredients
Scale
- 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)
- 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
- Make the Cheese Curls: In the bowl of a stand mixer equipped with the paddle attachment, beat the butter, salt, and garlic powder on medium-low speed for 1 to 2 minutes. Ensure to scrape the sides of the bowl before adding the flour, cornmeal, and shredded cheese. Mix on low until a firm dough forms.
- Refrigerate the Dough: Shape the dough into a disc and wrap in plastic wrap. Refrigerate for 1 hour to firm up.
- Preheat and Prepare: Preheat the oven to 350F and line 2 baking sheets with parchment paper or Silpat liners.
- Form the Twists: Pinch off small pieces of chilled dough and roll them into lumpy logs, about 2 inches long and 1 inch wide, between your palms and fingers. Arrange them on the prepared baking sheets.
- Bake: Bake in the preheated oven for 12 to 15 minutes until they begin to brown at the edges and lose their shine. Then, allow them to cool completely on a wire rack.
- Prepare the Coating: Blend the cheese powders, buttermilk powder, salt, and cornstarch in a spice grinder or mini food processor for 10 to 15 seconds until well mixed.
- Coat the Curls: Transfer the coating mixture to a large zip-top bag, add the cooled cheese curls, seal, and gently shake to coat evenly.