2 3/4 cups all-purpose flour
salt and black pepper to taste
1/4 cup unsalted butter or margarine, cut into small pieces
1 chicken bouillon cube
100g grated cheddar cheese
1/2 cup grated Parmesan cheese
2 eggs
cold water
2 3/4 cups all-purpose flour
salt and black pepper to taste
1/4 cup unsalted butter or margarine, cut into small pieces
1 chicken bouillon cube
100g grated cheddar cheese
1/2 cup grated Parmesan cheese
2 eggs
cold water
Mix flour, salt, and pepper in a bowl
Add the cold butter or margarine, crushed bouillon cube, and mix until it forms a crumbly mixture
Combine the cheeses, eggs, and enough cold water to form a firm dough
Roll out the dough on a floured surface to about 1/2 inch thickness
Cut the edges to form a square shape, then cut into strips 1 cm wide by 7 cm long
Use any leftover dough to roll out again and cut into 6-8 circles of 6 cm diameter
Cut out the center with a glass or cookie cutter, forming rings
Place the cheese sticks and rings in an oven-safe dish and bake at high heat (200°C) for about 20 minutes or until golden brown
Let cool, then store in an airtight container, arranged in layers
Store in the refrigerator and freeze when ready to serve
To serve: remove the cheese sticks from the freezer, arrange them in a baking dish, and bake at medium heat (170°C) for about 10 minutes or until warm and crispy
Serve as an appetizer
Yields 80 cheese sticks.
