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.