I discovered this when having a hankering for a cheese straw, but no puff pastry in sight (admittedly the much easier option), and during these times in lock-down didn’t feel like it was enough of a necessity for a trip to the shops… However, these straws came out better than any puff pastry cheese straw i’ve tasted. The texture of this cheese straw recipe did crumble a little more than their alternatives, but the flavour championed.
The Method: Cheese Straw Recipe
1. Pre-heat your oven to 180°C for fan, 200°C if not. In the meantime mix together your dry ingredients in a bowl (so your flour, salt, and a pinch of mustard powder if you have some).
2. Next fold in your butter, this can be a bit tricky if you don’t heat your butter first. Throw it in a microwave for 30 seconds and pour it in, constantly stirring your dry mixture to get it as even as possible. Don’t worry if it’s a little lumpy.
3. Now it’s time to add your cheese, try to get an even distribution before adding your beaten egg. With your hands now, knead the mixture into the egg, creating the dough. Form into a ball and move to a large floured surface.
4. Roll out into a rectangle, fairly thin, no more than 0.8cm. Slice into strips at 2cm wide.
5. Grease some baking paper and place onto an oven tray. Move the straws onto the paper, season with some salt & pepper and bake at 180°C for 10-15 minutes.
6. Tuck in & enjoy.
Shopping List: Cheese Straw Recipe (makes around 12-15 straws)
- Medium Egg x 1 (beaten)
- 110g Self-Raising Flour
- 50g Unsalted Butter (melted)
- 100g Extra Mature Cheese | Cheddar or Red Leicester
- Pinch of Salt
- Mustard Powder (1/2 teaspoon optional)
- Baking Paper