Cheese straws

Cheese straws

By
From
Deep South
Serves
12–15 as a canapé
Photographer
Andy Sewell

Made with a fine Cheddar cheese, these savoury shortbreads are a lovely canapé. Or, for the best colour, you could use Red Leicester instead.

Ingredients

Quantity Ingredient
225g cheddar or red leicester cheese, grated
115g cold unsalted butter, cut into cubes
225g plain flour
1/2 teaspoon sea salt
1/4 teaspoon cayenne pepper

Method

  1. Put the cheese and butter in a food processor and pulse until they form a paste. Gradually add the dry ingredients. The mixture should come together into a pliable dough; if necessary, add a tablespoon of water. Shape the dough into cylinders and place in a cookie press fitted with a star disk (if you don’t have a cookie press, you can use a piping bag fitted with a star nozzle). Pipe on to a lined baking sheet in 12–15cm strips (2 clicks of the press), spacing them about 2.5cm apart. Chill for 30 minutes.
  2. Place in an oven heated to 180°C and bake for 8–10 minutes, until the cheese straws are deeply golden around the edges. Leave on the baking sheet for 3–4 minutes, then transfer to a wire rack to cool.
Tags:
American
Southern cooking
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again