I set a little time aside today to rustle up a lil something in the kitchen. This recipe is tried, changed and perfected. A picnic favourite that are SO much better home made than the ones you can get in the shops. Now, I’m going to be honest, this is not a healthy recipe. They are a bit of cheesey goodness when you need a little indulgence but are fancying something savoury rather than sweet. So without further ado this how I make my Fiery Cheese Straws.
– 350g Extra Mature Cheddar Cheese (you want the really strong stuff)
– 100g Red Leicester (you can just stick to cheddar but I find Red Leicester adds smoothness and adds a dash of colour)
– 120g unsalted butter
– 250g plain flour
– A sprinkle of salt
– Paprika (Optional)
– Large Mixing Bowl
– Cheese Grater
– Baking Tray
– Greaseproof/Baking Paper
– Large Chopping Board
– Rolling Pin
Firstly, pre heat your oven to 200 degrees C. Then you need to grate all of the cheese. I warn you now, it will look like a LOT of cheese and yes, it is a lot of cheese but I did warn you this recipe is not for those looking for a healthy snack.
Next the butter, this needs to be room temperature so if, like me, you’ve only just taken it out of the fridge, dice is up into little cubes and ping it in the microwave for about 20 seconds and this should soften it up.
The bung all the cheese and butter together in the large mixing bowl and cream them together. The easiest way to do this is with your hands, just make sure they are clean!
When you have a big gooey ball of cheese and butter its time to add the flour.
And, again with your hands, blend this all together to make your cheesy dough.
As you mix this altogether you should add your seasoning. Sprinkle a small amount of salt into the mixture. Then, if you choose to, add some paprika (could also use chilli powder). I add this to mine as it gives the finished straws a subtle but cheeky kick.
I usually add about one teaspoon to this amount of mixture.
Then continue to form the dough. You might find that you end up with surplus flour that won’t join the dough. To help this add a small amount of water (a tablespoon at a time) until you have one complete ball of dough (I managed this with two tablespoons).
Get your large board and rolling pin and the ready.
And cover them both in plain flour.
Then gently begin to roll out your dough.
You want to make sure it is even in depth, ideally 1cm thick.
Once your happy, using a knife, cut the dough into strips. I aim for roughly 2cm wide.
Once done, place them on the baking trays covered in greaseproof or baking paper.
There are a couple of small things you can do to add to the presentation of your cheese straws. I like to grate a little extra red leicester and sprinkle this on top.
You can also, if you’re careful, twist the strips which will give a little twizzled effect once baked.
Then pop them into the oven! Bake for 12 minutes, until slightly golden.
Bake for 12 minutes, until slightly golden.
Leave them on their trays to cool slightly before transferring.
Once cool they are easier to get off of the baking paper and look thoroughly scrummy!
Mmm cheesy goodness!
The only problem is, they are incredibly moreish, so don’t go eating them all in one go.
If you give the recipe a go make sure you let me know how you get on. I’m always on the look out for new recipes to try so let me know your favourites!
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