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.
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.
Coat 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.
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