A dough of melted butter, wheat flour and grated sharp cheese is rolled into finger-thick sticks, cut into 6 cm lengths, brushed with egg yolk and baked pale golden. From Erken's Stor kokebok (1949), p. 87.
Source: Henriette Schønberg Erken, Stor kokebok, 1949-utg. s. 87 (falt i det fri)
The cheese sticks are among the soup accompaniments in the 1949 edition, a crisp bite to serve alongside the soup.
Make the dough
Mix the sifted flour with the grated cheese. Add the melted butter and work into a smooth dough.
Shape the sticks
Roll the dough into finger-thick sticks and cut into 6 cm lengths.
Brush and bake
Place the sticks on a greased baking sheet, brush with egg yolk and bake until pale golden.
Quantities are unchanged. Oven temperature and baking time are not given in the text and have not been added.
Revised 1949 recipe
From the revised edition of the Big Cookbook.
Clean, minimally processed groceries matched to the ingredients — approximate prices.
Smør
Ost
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