These cheese straws are rather moody looking. Kind of designer straws. But they’re not in any way moody to eat. I can’t stress enough how much joy these bring. They take very little time to knock up, deliver lots of flavour and are a perfect snack for younger members of the family as well as being loved by the older red wine drinkers of the family.
Did I mention they go well with red wine? I did. Oh.
Anyway, I would like to be as bold as to suggest you make a double batch because they are so moreish. I polished off a whole batch alone once. I wasn’t sorry either.
Photography: Scott Choucino
Board: Woodrow Studios
Lots of great recipes like this in my books, Recipes from a Normal Mum, (available on Amazon, at The Works, Waterstones, WHSmith, The Book Depository and many smaller outlets) and The Power of Frozen (available through Amazon)
Last year: Creamy coconut chicken curry and Bramley apple cake with custard icing and White chocolate cupcakes
Two years ago: Strawberry & vanilla cupcakes and Lamb koftas, crunchy coleslaw and hummus and Chicken, potato and aubergine curry and Crunchy pork meatballs and Cinnamon and apricot granola and Refined sugar free apple flapjack
Three years ago: Carrot, courgette & cheese mini savoury pancakes, Broccoli, cauliflower and pasta cheese, Easy rough puff pastry sausage rolls and Cheesy breadsticks
Four years ago: Simple chocolate ganache tart, Meringue roses and Flat vanilla cupcakes
Five years ago: Razzamatazz ribs, Banana and custard cupcakes and After Eight cupcakes
Six years ago: Banana and custard melts
Cheese straws
Makes 13 – 20 depending on the size of the straws
Ingredients:
175g plain flour, plus extra for dusting
2 tsp mustard powder
100g salted butter, cut into 1cm cubes
100g parmesan cheese, grated
1 large egg, beaten
Preheat the oven to 200°C/gas mark 6 and line 2 baking trays with non-stick greaseproof paper. Mix together the flour and mustard powder until well combined. Use clean hands to rub in the butter until you have a fine breadcrumb-like consistency, then stir through the cheese. Pour in the beaten egg and use a blunt knife to mix and pull the mixture together. Wrap in cling film and chill for 10 minutes.
Roll out the pastry to a 1/2 cm thickness on a lightly floured work surface. Cut into straws, each about 1.5cm x 10cm, place on the baking trays and bake for 10–15 minutes until browned and baked through. Leave to cool on a wire rack and serve as a cheesy alternative to crisps.
- 175g plain flour, plus extra for dusting
- 2 tsp mustard powder
- 100g salted butter, cut into 1cm cubes
- 100g parmesan cheese, grated
- 1 large egg, beaten
Preheat the oven to 200°C/gas mark 6 and line 2 baking trays with non-stick greaseproof paper. Mix together the flour and mustard powder until well combined. Use clean hands to rub in the butter until you have a fine breadcrumb-like consistency, then stir through the cheese. Pour in the beaten egg and use a blunt knife to mix and pull the mixture together. Wrap in cling film and chill for 10 minutes. Roll out the pastry to a 1/2 cm thickness on a lightly floured work surface. Cut into straws, each about 1.5cm x 10cm, place on the baking trays and bake for 10–15 minutes until browned and baked through. Leave to cool on a wire rack and serve as a cheesy alternative to crisps.
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Holly Bell 