Cheese Straws

May 24, 2007

Cheese straws are great to nibble with drinks, specially if you’ve used a good sharp cheese in their preparation. They can be served on their own or with dips. Best of all, they can be made ahead and stored in an airtight container for a few days, or the dough can be made and refrigerated or frozen until needed.

Cheese Straws

250g softened butter
3 cups grated sharp cheese
3 cups flour
1 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon ajowan seeds
1/4 teaspoon paprika
1/2 teaspoon cayenne pepper
Few drops of Worcestershire sauce
2 to 3 tablespoons iced water

Cream butter and cheese together in a large mixing. Add the sifted dry ingredients and mix well. Add the Worcestershire sauce and water, starting with two tablespoons, mixing until thoroughly blended. If the dough is too dry, add the remaining water.

Take a quarter of the dough at a time, rollout out to .5cm thick, prick with a fork and cut into long fingers. Place on baking paper on a baking sheet. Bake in a preheated 180C oven for 9 to 10 minutes or until golden brown. Cool and store in an airtight container.

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