Cheese straws are a wonderfully flaky canape or accompaniment to a bowl of soup and are ridiculously simple to make. You always find cheese straws hanging around the supermarket aisles but they are great to make yourselves, ready for partying in the garden or a barbecue. Fortunately, you can also freeze the dough meaning you can make it ahead ready to blast in the oven when you need a quick nibble or when you hold a party.
I love to sprinkle them with sea salt after baking for visual appeal and better flavour. However there are no limits to the ingredients you put into your cheese straws – jazz them up with some mustard powder, garlic granules or different cheeses like Parmesan or Gruyere.
60g Cheddar cheese – or any other solid cheese of your choice
150g plain flour
Pinch of salt
½ tsp mustard powder
1 tbsp sunflower oil
3 tbsp cold fizzy water
- Preheat the oven to 200°C. Line a baking tray with parchment.
- In a food processor, combine the butter, cheese, flour, salt and mustard powder.
- Pour in the oil and fizzy water and process until the dough comes together. Turn out onto a lightly floured surface and bring into a ball.
- Roll out into an oblong about 4mm thick. Cut into 10 2cm strips. Twist each strip and lay on the tray.
- Reroll the dough, being careful not to overwork the dough, to cut out more straws. Brush each straw with egg wash.
- Bake for 12 – 18 minutes until golden. Leave until cooled and firm before serving with a dip of your choice.