Cheese straws are one of those delicious snacks which many people can’t resist. They go down well at every occasion – be it at a drinks party or picnic. They are best eaten straight out of the oven, however, they can be made in advance and stored in an airtight container to keep them crisp for 2 days.
Follow Nathan Outlaw’s instructions below for simple shortcrust pastry straws flavoured with cheddar.
Ingredients
Metric
Imperial
- 150g of cheddar, finely grated
- 200g of plain flour, plus more for dusting
- 1 pinch of salt
- 100g of butter, chilled, plus more for greasing
- 1 egg yolk
Method
1
Preheat the oven to 220°C/gas mark 7
2
Lightly grease a large baking sheet and cover with parchment paper
3
In a large bowl, mix the cheese, flour and salt
4
Stir in the egg yolk using a knife so as not to over work the dough
5
Bring the pastry together to form a ball
6
Dust the work surface with plenty of flour and carefully roll out the cheese dough into a rough square, 5mm in thickness
7
With a sharp knife, cut the square into strips
8
Gently twist the strips of pastry and place on the lined baking sheet, leaving a little space between each one
9
Brush the pastry with some egg wash and place the baking sheet in the oven. Bake for about 8 minutes, until the straws are a pale golden brown
10
Leave to cool on the tray
Variations
The cheese used is usually cheddar but Parmesan, Gruyère or Emmental can also be used.
To add a little extra flavour and texture, after you have egg-washed the straws, sprinkle over some poppy seeds, paprika or some toasted fennel seeds.
Get in touch
Please sign in or register to send a comment to Great British Chefs.
