The butter-milk ratio is the essential element in these cheese sticks. The cheese will bind the mixture but more butter and less milk will also toughen the dough, so for a lighter dough and ultimately a light stick use less butter and more milk. We suggest you play with the quantities of butter and milk to achieve the desired texture.
- 250 g strong white wheat flour
- 110 g butter, softened
- 110 g Sbrinz cheese, fine grated
- 100 ml milk, warmed
- 25 g yeast
- 15 salt
- 15 g sugar
- 10 g malt / molasses
- 10 g green / white pepper
Dissolve yeast in the milk and sugar.
Fold 45 grams of flour into yeast mixture, leave to rise for 45 minutes.
Work the molasses into the flour, add the salt and pepper, followed by the cheese, butter and yeast mixture.
Knead the dough gently for five minutes, leave to rise for 75 minutes.
On a floured surface roll the dough out into 30 x 30 centimetre sheet about 5 mm thick.
Cut into long strips 2 centimetre wide, place on a buttered baking tray, leave for 30 minutes.
Bake at 220ºC for 10 minutes.