Diabinhos, Devilled Christmas sticks
Better the devilled you know than the devilled you don´t.Their colour might be a small hint.I used a Flor de Sal in the recipe that had been cold smoked with the wood from port wine beer barrels. I have called them Diabinhos (little devils) These "rather hot" biscuits are easy to make and just the Christmas ticket for serving with pre-dinner drinks.I hope you will agree.
Makes 24 sticks
125g ( 4oz ) self-raising flour
1/2 level teaspoon Flor de sal ( smoked if you have it)
1/2 level teaspoon dry mustard powder
1/4 level teaspoon freshly milled black pepper
1/4 level teaspoon cayenne pepper (HOT!!!)
1/2 level teaspoon smoked paprika ( pimentón de la vera picante)
50g ( 2oz ) unsalted butter
25g (1oz) finely grated mature cheddar cheese
1 egg yolk
6 teaspoons cold milk
1 teaspoon Worcestershire sauce (molho Ingles)
1 egg white
Sift the flour,salt,mustard and the 3 peppers into a bowl.Rub in the butter until finely blended.Add the cheese.
Mix to a stiff dough with the egg yolk ( retaining the white for later),milk and Worcestershire sauce,beaten together.
Draw together with your fingertips.
Turn out onto a floured surface.Knead lightly until smooth.Roll out thinly and cut into 24 sticks each measuring about 15 x 2.5cm (6 x 1inch)
Transfer the sticks to a greased baking tray/s,Brush with lightly beaten egg white,then sprinkle with cumin seeds.
Bake until the biscuits are golden brown and crisp,allowing about 10 minutes in an oven preheated to 400F/200C,Gas mark 6.
Remove from the oven and cool on wire racks.Store in an airtight container when cold