Cheese Straws

Method

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1. Mix the flour, mustard powder, cayenne and salt and rub in the butter until it looks like breadcrumbs.

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2. Stir in the cheddar and Parmesan, then the egg yolk and enough water to bring it together into a dough.

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3. Flatten, wrap and chill 30 minutes.

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4. Heat the oven to 200°C / 400°F and line two trays with baking paper.

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5. Roll the pastry out to 5 mm thick, brush with the beaten egg and scatter with the seeds if using. Cut into strips about 1 cm wide and 12 cm long.

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6. Twist each strip and set it on the trays.

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7. Bake 10 to 12 minutes, until deep golden.

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8. Cool on the trays 5 minutes, then on a wire rack.

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Chef’s Tips

• Use a mature cheddar. A mild one disappears in the bake.
• Chill the pastry so the straws hold their twist.
• Bake until deep golden for crisp, not greasy, straws.

Pairing Suggestions

• A glass of fizz
• Tomato soup
• A cheeseboard

Storage & Reheating

Keep in an airtight tin up to 4 days and re-crisp at 160°C for 4 minutes. Freeze baked for 2 months.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.