About this recipe:These crisp cheese sticks are delicious served fresh and still warm from the oven. Enriched with egg yolks and well-flavoured with freshly grated Parmesan cheese, they are made with a combination of wholemeal and plain flour so that they are substantial without being at all heavy.
Preheat oven to 180ºC. Line 2 large baking sheets with baking paper.
Sift flours and a pinch of salt into a bowl; tip in any bran left in sieve. Rub in butter until mixture resembles fine breadcrumbs. Stir in the Parmesan cheese.
Whisk egg and milk together. Reserve 1 tsp; stir the rest into the dry ingredients to make a firm dough. Knead briefly on a lightly floured work surface until smooth.
Sprinkle paprika over floured surface; roll out the dough on it to form a square slightly larger than 20cm. Trim edges neatly.
Brush dough with reserved egg mixture; sprinkle the sesame seeds over the top. Cut the dough in half, then cut into 10cm sticks about 1cm wide.
Twist sticks; place on baking sheets. Lightly press the ends of the sticks down so that they do not untwist during baking.
Bake for 15 minutes or until lightly browned and crisp. Cool briefly on baking sheets, then serve warm. Or, transfer to a wire rack to cool completely. Twists can be kept in an airtight container for 5 days.