Serve as an hors d’oeuvre with drinks.
Keep the straws at room temperature the day they are baked. For longer storage, pack them between sheets of wax paper in a tin or plastic container with a tight-fitting cover and freeze for a month or so. Defrost in a single layer and reheat at 350°F (180°C) for 5 minutes. Cool before serving.
Caraway Salt Straws: Substitute caraway seeds for the pepper.
Cheese Straws: Substitute
© 2008 Nick Malgieri. All rights reserved.