You will need
2 cups (240 g) cake flour
pinch of mustard powder
½ t (2.5 ml) Ina Paarman’s Chilli & Garlic Seasoning
125 g butter
1 cup (250 ml) grated Cheddar cheese
1 egg yolk
¼ cup (60 ml) cold water, enough for a pliable dough
Method
Sift the dry ingredients together twice with ½ t (2,5 ml) Chilli & Garlic Seasoning. Cut in the butter with a pastry cutter, or sharp knife. Add the cheese. Whisk the egg yolk and cold water together. Add and mix to a firm but pliable dough.
Knead dough lightly, flatten into a disk and chill in the refrigerator for 20 minutes.
Adjust oven shelf to middle position. Preheat oven to 200°C.
Line a baking sheet with baking paper.
Roll dough out as thinly as a R1 coin. Cut into long strips (about 1cm wide and 8cm long).
Twist the strips to form a corkscrew shape. Place on baking paper. Sprinkle lightly with Chilli & Garlic Seasoning. Bake for about 10 minutes until straw-coloured and crisp.
