Luxury Cheese Straw Recipe

The Best Cheese Straws (and Three Extra Flavours)

WEBJun 12, 2017 · Sift the plain flour (150g) into a large bowl, Add the salt (½ tsp). Grate the Comté cheese (100g) and frozen butter (100g) and add …

1. Sift the plain flour (150g) into a large bowl, Add the salt (½ tsp). Grate the Comté cheese (100g) and frozen butter (100g) and add them to the bowl.
2. If you're using one of the optional extras then finely chop these and also add them to the bowl.
3. Using a dinner knife, cut through the ingredients. You want to get the butter and cheese coated in the flour.
4. Once the butter and cheese are coated add the cold water (80ml) 1 tbsp at a time. After each addition cut through the mix, you'll start to see it coming together in lumps. As each addition of water is absorbed into the pastry add more, and when it starts coming together switch from using a knife to using your hands to bring the pastry together and collect up any stray flour in the bottom of the bowl. You want to add just enough water that there's no stray flour but no more, otherwise you'll have a wet sticky dough.

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Cheddar & Herb Cheese Straws Once Upon a Chef

WEBFeb 19, 2024 · Instructions. Preheat the oven to 400°F. Set two oven racks in the center of the oven. Line two baking sheets with parchment paper. …

1. Preheat the oven to 400°F. Set two oven racks in the center of the oven. Line two baking sheets with parchment paper.
2. In the bowl of a food processor, combine the cheese, flour, salt, red pepper flakes and herbs. Pulse until the mixture resembles coarse crumbs.
3. Cut the butter into 1/2-inch chunks and add to the flour/cheese mixture. Pulse until the mixture resembles coarse crumbs, with some pea-size clumps of butter within. Add the heavy cream and pulse until the mixture starts to clump together into a mass.
4. Lightly flour a work surface and dump the dough on top. Dust the top of the dough with flour and use your hands to shape into a rectangle about 1-inch high. Cut the rectangle in half.

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