Classic Cheese Straws
Thursday, August 8, 2019
Today I want to share with you all a lovely little recipe for festive drinks nibbles my Mother has been making for as long as I can remember, classic cheese straws made with just a hint of cayenne pepper. They’re perfect to go alongside New Years fizz (have you seen my 4 Really Good Sparkling Wines (Mostly) Under £20 feature yet?) and vanish really, really quickly.
Ingredients
100g (4 oz) Plain (All Purpose) Flour
50g (2 oz) Unsalted Butter, cold from the fridge
50g (2 oz) Cheddar Cheese, grated on the smallest hole
Pinch of Cayenne Pepper
Pinch of Sea Salt
1 Egg Yolk, beaten
Instructions
Mix the flour, cayenne and a pinch of sea salt in a large mixing bowl.
Add the butter, cut into small cubes and rub together until the mixture is sandy. (I’ve described the rubbing in method a bit more in my Mummy’s Mince Pies recipe.)
Add the cheese and the egg yolk, and using a small palette knife (we don’t have one at the French house so I just used a regular sharp knife, it takes longer but works) create cutting motions through the mixture, slowly turning the bowl to bring the dough together into a ball. Depending on your cheese and the temperature of the kitchen, you may need to add a little cold water to make the mixture come together. Use your hands to gather it into a ball, wrap in cling film / food wrap and refrigerate for half an hour.
Full instructions recipe visit: https://www.rachelphipps.com
Ingredients
100g (4 oz) Plain (All Purpose) Flour
50g (2 oz) Unsalted Butter, cold from the fridge
50g (2 oz) Cheddar Cheese, grated on the smallest hole
Pinch of Cayenne Pepper
Pinch of Sea Salt
1 Egg Yolk, beaten
Instructions
Mix the flour, cayenne and a pinch of sea salt in a large mixing bowl.
Add the butter, cut into small cubes and rub together until the mixture is sandy. (I’ve described the rubbing in method a bit more in my Mummy’s Mince Pies recipe.)
Add the cheese and the egg yolk, and using a small palette knife (we don’t have one at the French house so I just used a regular sharp knife, it takes longer but works) create cutting motions through the mixture, slowly turning the bowl to bring the dough together into a ball. Depending on your cheese and the temperature of the kitchen, you may need to add a little cold water to make the mixture come together. Use your hands to gather it into a ball, wrap in cling film / food wrap and refrigerate for half an hour.
Full instructions recipe visit: https://www.rachelphipps.com