Cheese straws are a classic British bake!
I have loved cheese straws from a young age. They are definitely a childhood favourite of mine and continue to be the perfect savory bake to me!
I have trial and tested so many different kinds of cheese straws, more cheese, more water, more salt, more flavours, the list going on and on. I whipped up this creation and have continue to only make this recipe as it is my ultimate fav now!
The spice, the smell and the richness from the cheese, delicious. Defiantly one to try if you enjoy aromatic flavours.
Recipe
A rich and aromatic twist on a classic cheese straw recipe!
Prep Time: 10 minutes
Chill Time: 30 minutes
Cook Time: 14-17 minutes
Total Time: 55 minutes
Servings: 30
Author: Zainab
Ingredients:
375g plain flour
225g unsalted butter, cold and diced
100g cheddar cheese, grated
45g red hot chilli cheese, grated
45g mozzarella cheese, grated
45g gouda cheese, grated
3 teaspoons turmeric powder
1 teaspoon smoked paprika powder
½ teaspoon english mustard powder
¾ teaspoon of salt
A pinch cayenne pepper
2 large eggs yolks
5-6 tablespoons of cold water
Method:
1. Sift the flour and salt into a bowl. Mix together with a wooden spoon or spatula.
2. Using your fingertips, rub in the butter until all the lumps have gone and the texture is similar to that of fine breadcrumbs.
3. Stir in the turmeric powder, smoked paprika powder, mustard powder, cayenne pepper, and the cheeses. Stir everything until all the ingredients are incorporated.
4. Next add in the egg yolks. Add 4-5 tablespoons of cold water and mix.. Add a few more tablespoons at a time until a firm dough forms.
5. Wrap in cling film and chill in the fridge for 30 minutes.
6. Preheat the oven to 190C/375F/Gas 5.
7. Line a few baking sheets with parchment paper.
8. Roll out the dough to a square, roughly the thickness of ¾ of cm. Cut the square in 1cm/½in strips. Transfer carefully onto the lined baking sheet with an inch gap in between each straw. I like to twist a few of mt straws too.
9. Bake for 14-17 minutes, until crisp, then leave to cool on the tray.
10. Enjoy with a nice cup of tea of a lovely glass of sparkling juice.
Notes
Store the cheese straws in an airtight container for up to 7 days. You can store them for longer by freezing the batch, placing the cheese straws in a zip lock bag once cooked for up to 4 months.
I prefer to use these cheeses but you can use any cheese you want in the same mg.
I always recommend to add more salt if using unsalted butter. f you are using salted putter then a pinch of salt will do!
Calories per cheese straw: 124
Hope you all enjoyed this recipe! If you do use this recipe be sure to tag me. My Instagram Page is: Bakewithzainab.
Also be sure to comment down below with any questions you may have.
Lots of love
Zainab xx
© Bake With Zainab – Zainab Moughal. I own all content and photos’ copyright. Before using my photos and recipes, please email me. If you would like to republish a recipe, please link back to this post and re-write the instructions in your own words.
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