|Cheddar cheese||2 Ounce|
|All purpose flour||3⁄4 Cup (12 tbs)|
|Ground red pepper||1⁄8 Teaspoon (Cayenne)|
|Butter/Margarine||1⁄4 Cup (4 tbs), cut in to chunks|
|Egg yolk||1 , beaten with 2 tablespoons water|
|Water||1 Tablespoon (For Beating The Egg Yolks)|
Insert shredding disc.
Shred cheese leave in work bowl.
Change to metal blade and add flour, pepper, and butter to work bowl.
Process continuously until mixture resembles fine crumbs.
With motor running, pour egg yolk mixture through feed tube and continue processing just until mixture holds together (don't let it form a ball).
Gather into a ball with your hands, dust with flour, wrap in plastic wrap, and refrigerate until firm (at least 1 hour or until next day).
On a lightly floured board, roll out dough to a thickness of 1/4 inch.
With a floured knife, cut into strips 1/2 inch wide and 3 to 4 inches long.
Hold ends of each strip and twist in opposite directions.
Place twists slightly apart on ungreased baking sheets.
Bake in a 400° oven until golden (about 10 minutes; about 14 minutes if frozen).
Let cool on racks.