YIELD: 48 4-inch sticks
4 ounces (about 2 cups) - sharp Cheddar cheese shredded
¼ cup (1/2 stick) - cold unsalted butter cut into small pieces
1 tablespoon - honey
1 teaspoon - hot sauce
¾ cup - all-purpose flour
½ cup - fresh rosemary finely chopped
½ teaspoon - coarse salt
¼ cup - honey
1 teaspoon hot sauce - hot sauce
coarse salt to taste
Preheat oven to 325°F. Line two sheet pans with baking parchment.
Place the cheese, butter, honey and hot sauce in a food processor and pulse to blend. Add the flour, rosemary and salt and pulse repeatedly until mixture clumps and forms a ball when pinched between fingertips.
Remove the food processor blade. Turn the dough onto a lightly floured surface and press into a ½ inch thick circle. Divide the circle in quarters. Cut each quarter into 4 even pieces. Gently roll each piece into a 12- inch long pencil thin rope. Cut into 4-inch lengths and place on the prepared baking sheets at 1 inch intervals.
To create the glaze: Combine honey and hot sauce in a small saucepan and warm over low heat, stirring until very thin-about 5 to 10 seconds. With a small brush lightly brush each stick with the honey.
Bake until lightly browned on the bottom, 8 to 10 minutes. Remove the pans from the oven and with two small spatulas carefully turn each stick over. Bake 2 to 5 minutes longer or until nicely browned. Remove the pans from the oven. Sprinkle the sticks lightly with coarse salt. Cool completely before removing from the sheet pans.
Arrange on a plate and cover lightly with a dish towel. If tightly covered the sticks will lose their crispness. Alternately, wrap the sticks in baking parchment.
TIP: Try a clover or orange blossom honey varietal with this recipe.
Recipe courtesy of Marie Simmons, cookbook author.