ALLUMETTES AU FROMAGE



100 g (0,22 lbs) flour, salt, 1 pinch of cayenne pepper, 50 g (0,11 lbs) butter, 50 g (0,11 lbs) finely grated Gruyère cheese, 1 beaten egg yolk.

Mix the flour and seasonings in a bowl. Add the butter in small pieces and, with your fingertips, crush everything to obtain a mixture having the consistency of  breadcrumbs.

Then add the grated cheese and the egg yolk. Knead the dough a little more so that it is smooth, adding a little cold water if the mixture is too dry.

 Leave to cool for at least 30 minutes in the refrigerator.

 On a floured board, roll out the dough and cut out matchsticks 12 cm long and 0.5 cm wide approximately.

 Arrange them on a baking sheet and bake.

very hot oven (200°C-392) for 10 to 15 minutes: the matches should be golden brown. Remove from oven, let cool slightly before putting the matches on a rack where they will finish to dry. Store them in a metal box.



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