Cheese Straws



Cheese Straws

Easy to make and everyones favourite nibble at parties cheese straws are robust enough to stand up to the most highly spiced mulled wine


The secret to a great cheese straw is to use masses of really tasty cheese. You can spread the pastry with mustard before scattering on the cheese if you fancy the idea, or even some fairly smooth chutney.
I’ve given a recipe for pastry here but if you can buy a good ready made one fee free to use it, after all it’s Christmas!

340g 12oz grated extra mature cheddar cheese
Dijon mustard

Shortcrust pastry:

225g 8oz cold butter
350g 12oz plain flour
salt
2 egg yolks

Rub the butter into the flour and salt, and then add the egg yolk, 2oz cheese and enough cold water 2-3 tablespoons to form a stiff dough. Chill for 30 minutes.

Form the dough into an oblong and roll out very thinly onto a board.
Sprinkle some cheese over two thirds of the dough, bring the un-sprinkled part over half the sprinkled part in such a way as to trap air then bring the remaining two third over to make three layers. Press the open edges together lightly. Turn with the folds to the left hand side.
Roll out again into an oblong and repeat the sprinkling of the cheese and folding of the dough. Roll out to ½ inch 10mm thick and trim the edges. Cut into strips 2 inches long and then into wafers ½ inch 10mm wide. Place on a baking sheet, chill for 20 minutes. Brush the straws with a little beaten egg and sprinkle on some extra cheese, poppy seeds or some cumin seeds.

Pre –heat  the oven to 220C 425F gas 7 and bake for 8-10 minutes or until a good golden brown.
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About thanecooks

Thane Prince stumbled into cooking by chance. Trained as a nurse, she began by cooking for the local deli, took a class in journalism and almost before she knew it was writing for the Daily Telegraph. She wrote for the DT for 12 years , did quite a bit of TV work and then moved on to open and co-run The Aldeburgh Cookery School in Suffolk. The school was a great success and received many accolades, judged as one of the top three in the UK at one time. Tiring of life in the country Thane moved back to Central London where she now lives, writes and eats. Thane’s twelfth book Ham Pickles and Jam is published in October 2011.
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3 Responses to Cheese Straws

  1. There is nothing better to serve with drinks than cheese straws. Must bake some of these soon. Wonder if I could add some chopped black olive??

  2. Alessandra says:

    I love the cheese twist!!!…your recipe and your pics!!!Wanna make it for Christmas, hope to be succesful:)I'll let you know!xxAlessandraRadical Dining Societyhttp://www.radicaldiningsociety.com

  3. Thane Prince says:

    Thanks Laura and Alessandra I'm flattered by your comments. Love the idea of black olive perhaps as tappanade Laura.Hope you made the straws Alessandra. Happy New Year to youo both

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