This recipe is a great one for children to have a go at as it’s very quick and easy. They’re so delicious, they’re likely to disappear very quickly too!
Ingredients
For the straws:
375 g plain flour
225 g butter, diced
150 g mature cheddar cheese
50 g grated Parmesan cheese (or a similar vegetarian hard cheese)
2 egg yolks
2 tsp paprika
Pinch of English mustard powder
Pinch of salt
For the dip:
100 g mature cheddar cheese
75 ml double cream
I/2 tsp English mustard
Method
For the straws:
- Sift the flour and a pinch of salt into a bowl.
- Using your fingertips, rub in the butter until the texture is like fine breadcrumbs.
- Stir in the cheddar cheese, mustard powder, 1 tsp paprika and egg yolks.
- Add 4-5 tablespoons of cold water and mix to a firm dough.
- Wrap in cling film and chill in the fridge for 30 minutes.
- Preheat the oven to 190C/170C fan/gas mark 5 and line a baking tray with baking paper.
- Roll out the dough to roughly 5mm thick. Cut the dough into strips approximately 1cm wide.
- Transfer carefully onto the lined baking sheet, sprinkle with 1 tsp paprika and the Parmesan and bake for 10-15 minutes, until crisp.
- Leave to cool on a wire rack.
For the dip:
- Place all the ingredients in a bowl and cook on full power in the microwave for one minute until melted. Stir well and enjoy warm with the cheese straws.
Makes approximately 36 straws.
