In the 1970’s my cheese straw recipe was simply flour, margarine, cheese and mustard, mixed with water. For a modern recipe with more flavour, I’ve added spices and seeds to give extra texture.
Makes about 20.
150 g plain flour
50 g butter, margarine or lard
100 g strong Cheddar cheese, grated
Flavouring – choose from ½ tsp paprika, 1/2 tsp celery salt, 1/4 tsp nigella seeds, 1/4 tsp mustard seed
1 egg, beaten
- Preheat the oven 200C/Fan 190C/ Gas 6 and line a baking tray with non stick paper.
- Whizz the flour, fat and cheese in the food processor until breadcrumbs or rub in with your fingertips.
- Put the mixture into a bowl, add the spices and seeds, stir in the beaten eggs and work into a dough by squeezing with your hands.
- Flour the worksurface and roll out the dough until it is 1cm thick. You can roll between pieces of non stick paper.
- Cut into 2cm x 6cm strips, brush with water and sprinkle on the sesame seeds.
- Bake 15-20 minutes until golden and crisp.
- Cool and serve.
Skills – pastry making, rolling, grating