Cheddar cheese straws with caraway

Cheddar cheese straws with caraway

By
From
Kitchin Suppers
Makes
25
Photographer
Laura Edwards

A tasty, easy-to-prepare snack to enjoy with an apéritif. The dough freezes brilliantly, so I always roll it out in smaller sheets and freeze some to have on hand for unexpected visitors. The base defrosts in no time, ready to cut into straws, bake and serve warm from the oven.

Ingredients

Quantity Ingredient
400g plain flour
20g sea salt
500g full-flavoured cheddar, grated
10g caraway seeds
30g english mustard
225g butter, melted

Method

  1. Mix the flour, salt, cheese and caraway seeds together in a bowl until evenly combined. Add the mustard and butter and mix to bind together to a smooth, firm dough. Wrap in cling film and chill for 30 minutes.
  2. Heat the oven to 180°C. Unwrap the pastry and roll out in two or three batches to a 1 cm thickness. (At this stage, wrap and chill or freeze any dough you are not serving straight away.)
  3. Cut the dough into strips, about 10 cm long and 1 cm wide, and place slightly apart on a baking sheet. Bake for 5 minutes until golden brown.
  4. Carefully transfer the cheese straws to a wire rack to cool slightly before serving.
Tags:
The Kitchin Restaurant
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