There are two types of cheese straws – there are those made of rolled out puff pastry that is sprinkled with grated cheese, cut up into sticks and then shoved into the oven, and those that are rich, buttery and just melt in the mouth. This recipe is for the latter variety, to which I have added poppy seeds and paprika, but you can make these your own by adding flavourings such as thyme, rosemary, black pepper or dried chilli flakes.
When the pastry has firmed up a little, sprinkle some flour on a work surface and then roll it out to a 20cm square, with the thickness of two £1 coins (about 6mm). I use a large palette knife to get it into a neat square shape. Then using a ruler, cut the dough into thirty-two long straws, each about 6mm in width. Place each one onto the baking sheets as you go. Any dough trimmings can also be baked off and kept as a cook’s treat.
If the dough becomes too soft, then just put it back in the fridge for 10 minutes, or until it is easier to work with. When the straws are ready,
Once the straws are cooked, remove them from the oven, leave to cool and serve – they may seem a little soft but they will firm up. They are also super tasty when they are still warm.
© Lorraine Pascale, 2017. Images: © Myles New, 2017.