Sesame Cheese Twists
These crisp sesame cheese twists are delicious served fresh from the oven. Enriched with egg yolks and flavoured with Parmesan cheese, they are made with a combination of wholewheat and all-purpose flours, so they are substantial without being at all heavy.
3⁄4 cup (175 mL) whole-wheat flour
3⁄4 cup (175 mL) white flour, plus extra for rolling
1⁄4 tsp (1 mL) salt
2 tbsp (25 mL) light margarine, chilled
3 tbsp (45 mL) freshly grated
Parmesan cheese
1 large egg
2 tbsp (25 mL) skim milk
1 tsp (5 mL) paprika
1 tbsp (15 mL) sesame seeds
Cooking spray
• Sesame seeds are a good source of calcium as well as providing iron and zinc.
• Whole-wheat flour has a lot to offer: dietary fibre, B vitamins and vitamin E, together with iron, selenium and magnesium. Stone-ground whole-wheat flour has slightly more B vitamins than factory-milled whole-wheat flour, because stone grinding keeps the grain cool. Milling with metal rollers creates heat, which spoils some of the nutrients.
- Preheat the oven to 350°F (180°C). Sift the flours and salt into a bowl. Rub in the margarine until the mixture resembles fine bread crumbs. Stir in the Parmesan cheese.
- Whisk the egg and milk together. Reserve 1 tsp (5 mL) of this mixture, and stir the rest into the dry ingredients to form a firm dough. Knead on a lightly floured surface for a few seconds or until smooth.
- Sprinkle the paprika over the floured surface, then roll the dough out on it to form a 9-in. (23-cm) square. Brush the dough with the reserved egg mixture and sprinkle with the sesame seeds. Cut the square of dough in half, then cut into 4 1⁄2-in. (11-cm) strips that are about 1⁄2-in. (1-cm) wide.
- 4Coat a baking sheet with cooking spray and then line with baking parchment. Twist the sticks and place them on the baking sheet, lightly pressing the ends of the sticks down so that they do not untwist during baking.
- Bake for 15 minutes or until lightly browned and crisp. Cool on the baking sheet for a few minutes, then serve warm, or transfer to a wire rack to cool completely. The sticks can be kept in an airtight container for up to 5 days.
Preparation time 10–15 minutes
Cooking time 15 minutes
Makes 36 sticks
Each serving (two sticks) provides: calories 53, calories from fat 18, fat 2 g, saturated fat 0 g, cholesterol 13 mg, carbohydrate 8 g, fibre 1 g, sugars 0 g, protein 2 g.
Choices per serving: Carbohydrate 1⁄2, Meat & Alternatives 1⁄2
