These timeless appetizers are always a hit! We give our baked cheese twists some extra zing with plenty of spices and some sour cream.

Yield: Makes 60.



  • ​2 1/2 cups shredded old cheddar cheese
  • 1 1/2 cups all-purpose flour
  • 1/2 cup salted butter, chilled and cubed
  • 1 tbsp packed golden brown sugar
  • 1 tsp smoked paprika
  • 1/4 tsp cayenne pepper
  • 1/4 tsp dry mustard
  • 1/4 tsp ground cumin
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • 1/2 cup sour cream
  • 1/4 cup sesame seeds or black sesame seeds


  1. Preheat oven to 350°F.
  2. Place cheese, flour, butter, brown sugar, paprika, cayenne pepper, mustard, cumin, garlic powder and onion powder in a food processor; process using an on/off motion just until dough resembles coarse meal.
  3. Add sour cream and sesame seeds; process, using an on/off motion, just until dough comes together and forms a ball.
  4. Turn dough out onto a floured surface. Roll dough into a rectangle measuring about 12x18 inches.
  5. Using a sharp knife, cut rectangle in half lengthwise. Cut each half crosswise into 30 strips, each about 1/2 inch wide.
  6. Twist strips and place in parchment paper-lined rimmed baking sheets.
  7. Bake until twists are crisp and lightly browned, about 18 - 20 minutes.
  8. Let twists stand for 1 minute in pans. Remove from pans and cool on racks.
  9. Store in an airtight container in refrigerator for up to 1 week. May be frozen.
Nutritional analysis per 1 twist serving:

53 calories, 3.8 g fat, 1.7 g protein, 2.9 g carbohydrate, 0.2 g fibre, 41 mg sodium