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Flaky, buttery cheese straws are a party hit with kids and grown-ups. Serve these clever little appetizers instead of bread at lunchtime or for supper.
- 130 g Shredded Cheddar Cheese
- 55 g Unsalted Butter
- 170 g Cake flour
- 1/2 tsp Sea salt
- 1/2 tsp Fresh Basil or Rosemary
- 4 tbsp Light Whipping Cream
- 1 Eggs
1. Chopped basil and rosemary. In a mixing bowl, sift in plain flour, then combine with the cheddar cheese, chopped herbs, sea salt. Take out unsalted butter from the fridge, cut into cubes, rub into the flour mixture with finger tips until the texture become breadcrumbs.
2. Add whipping cream, roll it to a smooth dough. Beware not the knead the dough too much. Cheese straws will not be crispy if the gluten form a elasticity.
3. Preheat oven to 170°C. Sprinkle some flour on the table. Gently roll dough out with a rolling pin, pressing cheese into dough, to a thickness of about 4 mm size 20 x 30 cm. Brush the surface with beaten eggs. Dust with more cheese as needed.Cut into strips.
4. Cut pastry into long 1 cm wide strips. Give each strip several twists, then lay on a parchment-lined baking sheet. Leave some space between strips.
5. Bake at 160°C until golden, about 12 ~ 15 minutes. Allow to cool slightly, then remove from paper and serve.