Cheese twists

PUBLISHED: 12:47 07 December 2006 | UPDATED: 14:55 12 May 2010

Ingredients: 175g (6oz) plain flour 1 tsp mustard powder 1/4 tsp salt a few drops Tabasco sauce 75g (3oz) butter, chilled 50g (2oz) strong cheddar cheese 25g (1oz) Parmesan cheese 1 large egg yolk 2 tsp sesame seeds beaten egg or milk for glazing Method:

Ingredients:

175g (6oz) plain flour

1 tsp mustard powder

1/4 tsp salt

a few drops Tabasco sauce

75g (3oz) butter, chilled

50g (2oz) strong cheddar cheese

25g (1oz) Parmesan cheese

1 large egg yolk

2 tsp sesame seeds

beaten egg or milk for glazing

Method:

AN easy recipe for cheese straws, ideal for entertaining over the Christmas season, these taste really strongly of cheese. This quantity makes about 20 twists.

Grate the cheddar and Parmesan cheeses. Put the flour, mustard, grated cheese and salt into a large bowl. Using the coarsest part of a grater, grate the butter into the flour and rub in very lightly, not too much or the twists will not be flaky.

Beat the egg yolk with 3 tbsp water, add to the flour mixture with the Tabasco sauce and knead until smooth.

Roll out into a rectangle about 5mm thick. Cut into strips 1cm wide and then into 6cm lengths. Lay the strips out on a greased baking sheet, giving each one a twist as you do.

Brush with milk or beaten egg and scatter the sesame seeds over the twists. Bake in a hot oven, Gas Mark 6/200 deg C/400 deg F for 10-12 minutes or until golden brown. Cool on a wire rack.

The twists keep fresh stored in a tin for several days.

0 comments

Most Read

Latest from the Royston Crow

Hot Jobs

Show Job Lists