DOUBLE CHEESE STRAWS & CRACKERS

1 cup King Arthur 100% Unbleached White Whole Wheat Flour
0.5 tsp Salt
Combine these two ingredients with your fingers. Add 1/2 of the butter, cut in cubes. Cut it into flour mix till it looks like coarse sand.
1 stick Butter, unsalted
Take the other 1/2 of cold butter cubes and 1 oz each of these cheeses:
2 oz Cheddar Cheese
1 oz Romano Cheese
Stir up with a fork. Reserve remaining cheddar for sprinkling.
Use 2 Tbs dry instant milk and 2 Tbs ice water and shape dough into ball. If dough seems dry, add ice water a LITTLE at a time!
0.13 cup Instant Nonfat Powdered Milk
1 serving Water

Shape dough into ball with FLOUR ON YOUR HANDS.
You should see visible butter chunks in dough.
Squash dough into a rough rectangle 1 inch thick. Dust dough with flour & roll out to rectangle 1/2" thick. Then fold into a new square, three levels high. (Left over right, right over left, and front to back).

Dust with flour, roll out to 1/2" thick, make the square and repeat again.

Cover with plastic, set inside icebox & let dough rest 60 minutes.
Have a drink. Have some coffee. Take a walk. Rest yourself.

Preheat oven to 400 degrees.
Roll out dough to 1/8 inch thickness.

For wafers, use sharp round cookie cutter.
Diamonds: score dough on diagonals.
Straws: strips are 1/2 X 5 inches long, twisted 2 or 3 times, with the ends pressed down to keep them from curling up.
Trees: cookie cutter

Place shapes on parchment paper lined cookie sheet. Pain lightly with egg wash made from beaten whole egg:
1 large Egg, fresh, whole, raw

Sprinkle with one or a combination of the following:
1 oz cheddar cheese grated fine
1 tbsp Rosemary
3 tsp paprika, smoked (by PFLEEG)
1 tbsp Cumin seed
1 tbsp Pepper, black

Have butter chilled and dough rest in fridge for an hour before baking for best results.
Prep time includes 1 hour rest time for dough.

Cook at 400 degree preheated oven.
Make sure dough rests in icebox for ONE HOUR for best results!!

Serving Size: Makes 112 thin straws or 50 thicker ones.

Number of Servings: 112

Recipe submitted by SparkPeople user REVCORNIE.