¾ c. flour
¼ c. salt
1/8 tsp. cayenne pepper
¼ c. finely shredded sharp cheddar cheese
¼ c. butter or margarine
1 egg yolk
2 Tbs. ice-water
Sift together flour, salt, and cayenne pepper into bowl. Mix in cheese. Cut in butter. Combine egg yolk and water. Sprinkle over mixture. Toss lightly until mixed. Shape into ball, dust lightly with flour, cover with plastic wrap. Chill 1 hour. Roll on floured surface to 14x4” rectangle. Cut into 28 strips about 1” long and ½” wide. Place strips about 1” apart on ungreased baking sheet. Bake at 400 degrees for 10 minutes or until firm and light colored. Remove from baking sheet, cool. Will keep up to 2 weeks in tightly covered container, however they taste best when fresh from the oven.
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