These delicious little cheese straws make a perfect finger food style snack. The white flour and cheese both contain calcium. However, for an extra calcium boost try spreading them with a little cream cheese. Alternatively, they are delicious dunked in a fresh tomato and basil salsa or a guacamole dip.
Cheese Straws Makes 20
50g (2oz) wholemeal flour
50g (2oz) Plain flour
100g (3 ½ oz) butter, cubed
1 egg, separated
50g (2oz) Parmesan cheese, finely grated
75g (3 oz) Cheddar cheese, finely grated
Pinch Cayenne Pepper
- Preheat the oven to 200ºC (400ºF) Gas Mark 6
- Lightly grease a large baking sheet and cover it in a piece of baking parchment.
- Combine the flours, cheese and cayenne pepper in a large mixing bowl.
- Rub in the butter until the mixture resembles fine breadcrumbs.
- Add the yolk and stir the mixture to make cheesy dough.
- Roll out the cheese dough onto a lightly floured surface until you have a square shape about 5 mm (¼ inch) thickness. Cut into long strips or ‘straws’ and place them on the lined baking sheet leaving a small space between each one.
- Bake in a preheated oven at for 8-12 minutes. Keep checking them to make sure they don’t burn as oven temperatures can vary.
- Transfer from the oven onto a wire rack to cool.
- Store in an air tight container for 3 – 4 days.
Variation: To create a subtle herby flavour add a heaped teaspoon of dried mixed herbs to the flour.
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