Mum’s Cheese Straws from Sally
200g Gruyere grated
80g mature cheddar grated
75g Parmesan finely grated
220g plain white flour
150g butter
Large pinch cayenne pepper (optional)
Salt and pepper
Flour for rolling
A beaten egg
2 baking sheets lined with baking parchment
Preheat oven to 180C° / gas mark 4 / fan oven 170C°
Put the flour, Gruyere, cheddar, 25g Parmesan, butter cubed and seasoning in a good processor and made a dough. You may have to bring it together by hand at the end. If you haven’t got a food processor rub all the ingredients together by hand and bring together.
Flour a work surface and kneed the dough lightly until more pliable. Cut in half.
Roll one half into an oblong shape approx 20 cm x 30 cm. Cut dough into two oblongs measuring approx 10 cm x 30cm.
Brush the two oblongs with beaten egg and sprinkle evenly with Parmesan.
Now cut the dough into straws measuring between 0.5cm to 1cm (or whatever you prefer).
Place the straws on the baking sheets and spread them out slightly.
Bake them for 15 minutes swapping the baking sheets over and turning them round half way through the cooking time.
When cooled transfer to a wire rack to cool.
Repeat with the other half of the dough.
Either store in a airtight tin or freeze in an old ice cream container and get out what you want to eat to defrost, they don’t take long to defrost but they are yummy.
Crowlas & Ludgvan WI 