|All purpose flour||1 Cup (16 tbs)|
|Baking soda||1⁄2 Teaspoon|
|Dry mustard||1⁄2 Teaspoon|
|Ground red pepper||1⁄8 Teaspoon (Cayenne)|
|Grated parmesan cheese||3⁄4 Cup (12 tbs)|
|Butter/Margarine||1⁄2 Cup (8 tbs), softened|
|Egg white||1 , beaten|
|Sesame seeds||1 Tablespoon|
Combine flour, baking soda, mustard, salt and red pepper in large bowl.
Reserve 1 tablespoon cheese; stir remaining cheese into flour mixture.
Cut in butter with pastry blender or 2 knives until mixture resembles fine crumbs.
Add egg yolks and water, mixing until dough forms.
Shape into a ball; flatten and wrap in plastic wrap.
Refrigerate 2 hours or until firm.
Preheat oven to 400°F.
Grease two cookie sheets.
Roll out dough on lightly floured surface into 12-inch square (about 1/8 inch thick).
Brush surface lightly with egg white and sprinkle with remaining 1 tablespoon cheese and sesame seeds, if desired.
Cut dough in half.
Cut each half crosswise into 1/4-inch strips.
Twist 2 strips together.
Repeat with remaining strips.
Place 1 inch apart on prepared cookie sheets.
Bake 6 to 8 minutes or until light golden brown.
Remove from cookie sheets and cool completely on wire racks.
Store in airtight container.