What role does semolina flour play in Baked Spiced Cheese Sticks?

Semolina flour provides a firm texture and crispness to the cheese sticks, helping them hold their shape during baking. Its slight coarseness adds a unique mouthfeel, making these sticks more satisfying to bite into compared to regular flour-based snacks.

How can I adjust the spice level in this recipe?

To reduce the heat, you can decrease the amount of red chili powder or omit it entirely. For a spicier version, consider using a hotter variety of chili powder or adding finely chopped green chilies to the dough. Always mix thoroughly to ensure even distribution of spices.

What is the best way to pipe or shape the cheese sticks for uniform results?

Using a piping bag fitted with a star nozzle ensures consistent thickness and decorative ridges on the cheese sticks. If shaping by hand, roll the dough into thin, even sticks to ensure uniform baking. Avoid making them too thick, as they may not crisp up properly.

How can I tell if the cheese sticks are properly baked?

The cheese sticks should be lightly golden and set after 10-12 minutes in the oven. Avoid overbaking, as they can become overly dry. Let them cool slightly on the baking sheets before transferring to a wire rack to fully firm up.

Can I store these cheese sticks, and how long do they stay fresh?

Yes, these cheese sticks can be stored in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate them and reheat briefly in the oven to restore crispness before serving.

Baked Spiced Cheese Sticks Recipe

Name: Baked Spiced Cheese Sticks
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Cuisine: Indian
Ingredients: - Tata Salt; - Jalpur Red Chilli Powder Fine; - Caputo Semolina Rimacinata Flour; 70G Natco Ground Cumin, 70G; NaN Bute Island Cheddar Flavour Block; 200G Mergulo Original Plant-Based Butter

Indian cuisine · 1740 calories

About this recipe

A delightful baked snack made with sharp cheese and a hint of spice, perfect for a Jain-friendly dinner treat. These crispy cheese sticks are easy to prepare and full of flavor.

Ingredients

- Tata Salt
- Jalpur Red Chilli Powder Fine
- Caputo Semolina Rimacinata Flour
70G Natco Ground Cumin, 70G
NaN Bute Island Cheddar Flavour Block
200G Mergulo Original Plant-Based Butter

Instructions

1. Preheat your oven to 400°F (200°C) and line baking sheets with parchment paper.
2. In a large mixing bowl, combine 450 g grated cheddar, 450 g softened butter, and 1/2 tsp cumin. Mix until smooth and well combined.
3. Gradually add 5 1/2 cups of semolina flour, one cup at a time, mixing thoroughly after each addition to form a soft dough.
4. Add 1 tsp red chili powder and 1 tsp salt to the dough, mixing until evenly distributed.
5. Transfer the dough to a piping bag fitted with a star nozzle or shape into thin sticks by hand.
6. Pipe or shape the dough into long, thin straws directly onto the prepared baking sheets, leaving some space between each.
7. Bake in the preheated oven for 10-12 minutes, or until the cheese sticks are set and lightly golden.
8. Allow the cheese sticks to cool slightly on the baking sheets before transferring them to a wire rack to cool completely. Serve warm or at room temperature.

How to make Baked Spiced Cheese Sticks

Mix the cheese dough. Heat the oven to 400°F (200°C), line baking sheets with parchment, then mix 450 g grated cheddar, 450 g softened butter and 1/2 tsp cumin.
Add flour and spice. Work in 5 1/2 cups semolina flour one cup at a time to form a soft dough, then mix in 1 tsp red chili powder and 1 tsp salt.
Shape the sticks. Transfer the dough to a piping bag with a star nozzle or shape it by hand, piping long thin straws onto the sheets with space between.
Bake and cool. Bake for 10-12 minutes until set and lightly golden, cool briefly on the sheets, then move to a wire rack to cool completely.

Frequently asked questions

What role does semolina flour play in Baked Spiced Cheese Sticks?: Semolina flour provides a firm texture and crispness to the cheese sticks, helping them hold their shape during baking. Its slight coarseness adds a unique mouthfeel, making these sticks more satisfying to bite into compared to regular flour-based snacks.
How can I adjust the spice level in this recipe?: To reduce the heat, you can decrease the amount of red chili powder or omit it entirely. For a spicier version, consider using a hotter variety of chili powder or adding finely chopped green chilies to the dough. Always mix thoroughly to ensure even distribution of spices.
What is the best way to pipe or shape the cheese sticks for uniform results?: Using a piping bag fitted with a star nozzle ensures consistent thickness and decorative ridges on the cheese sticks. If shaping by hand, roll the dough into thin, even sticks to ensure uniform baking. Avoid making them too thick, as they may not crisp up properly.
How can I tell if the cheese sticks are properly baked?: The cheese sticks should be lightly golden and set after 10-12 minutes in the oven. Avoid overbaking, as they can become overly dry. Let them cool slightly on the baking sheets before transferring to a wire rack to fully firm up.
Can I store these cheese sticks, and how long do they stay fresh?: Yes, these cheese sticks can be stored in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate them and reheat briefly in the oven to restore crispness before serving.