Cheese Straws

5 Apr

Cheese Straws

I am big into breadsticks and cheese straws. I once at two whole packets of plain breadsticks from M&S for lunch. I’m not even ashamed of that, I’m actually quite proud. Anyway. I made some cheese straws last week and then handed them out to people like party favours from the world’s worst wake.

I’m sure I took some good photos of them somewhere but I must have eaten them while I was busy shoving a metric ton of cheesy pastry into my face. This is a super simple recipe that takes no time at all, and last time I made it I got a phone call offering me a job so I think that I can safely say that these are LUCKY cheese straws. It’s scientifically proven.

To make, well, quite a few, you need:

  • 450g of mild cheddar, grated
  • 120g unsalted butter, softened and cut into cubes if you can be bothered
  • 250g of plain white flour
  • A teaspoon of salt

Preheat your oven to 200°c and line a baking tray with grease proof paper.

Cheese Straws

You have to get a bit handsy with the recipe. Get into a big bowl with the butter and cheese and make sure they’re really covered in each other. Add the flour and salt and keep blending it together until it forms a dough.

Cheese Straws

Roll out your dough until it’s about half an inch thick – you might find it tears a bit but you can just fix this by squeezing it back together.

Cheese Straws

 

With a nice sharp knife cut this into breadstick-sized rectangles. I imagine you’re a normal so you can do this properly, unlike the examples shown below.

Cheese Straws

Place these onto your oven tray and pop them in for 10 to 15 minutes until they’re golden brown and have puffed up nicely.

Cheese Straws

Yum yum yum. Wrap them really badly in tinfoil, like a knock-off Christmas cracker and take them to Garlic and Shots when you go and meet your friend to celebrate the aforementioned job. Dream big, friends.

Cheese Straws

 

 

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2 Responses to “Cheese Straws”

  1. katedh April 5, 2014 at 10:13 pm #

    1. Yes! Please mail me some. 2. You weren’t in garlic & shots FFS. I looks for you. Stop with these lies. 3. HOW MUCH FLOUR did you use to roll that pastry out?!

    • Sarah Duggers April 6, 2014 at 2:22 am #

      1. Okay! 2. WE WERE IN THE BACK FILLING UP THE ASHTRAY 3. It was very sticky but also it just all got pushed to the sides while I rolled it.

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