Cheese Straws
Light and flaky pastry sticks packed with cheese and seasoned with a hint of smoked paprika and pepper. A perfect addition to any cheese board, or great as a party nibble. They will last for a week in an airtight container.
Credited to: Coeliac UK
Kcal: 71.8
Difficulty: Pretty easy
Serves 30
15 mins prep
8 mins cooking time
Ingredients
- 150g Cheddar, finely grated (reserve 30g for sprinkling)
- 200g gluten free plain flour*
- ½ tsp smoked paprika
- ¼ tsp black pepper, freshly ground
- 100g butter, chilled and diced
- 1 Egg
Notes: *Find suitable products on our online food and drink information
Method
- Preheat the oven to 200˚C, 400˚F gas mark 6. Lightly grease two large baking sheets.
- Put the cheese into a mixing bowl. Add the flour, smoked paprika, black pepper and mix to combine.
- Rub the butter into the flour mix with your fingertips. When the butter has almost disappeared into the flour and you have a crumbly mixture, stir in the egg with a knife.
- Gather the pastry into a ball of dough and cut in half. Take one half, and place it between two pieces of baking parchment. (this is so you don’t need to add any more flour to the dough). You’re looking to get the dough into a rough square, 5mm thick.
- With a sharp knife, trim the dough into a square, then cut it into 1cm strips. Repeat with the rest of the dough and all the trimmings.
- Gently lift the straws on to the baking sheets, leaving a little space between each one. Sprinkle them with the reserved cheese. Place the baking sheets in the oven and bake for 8 minutes. When cooked, the cheese straws should be a very pale golden brown.
- Allow to cool for 5 minutes, before carefully transferring to a wire rack to further cool.
Nutritional information per serving
Kcal
71.8
Fat
4.7g
Carbs
4.6g
Protein
2.7g
Fibre
0.1g
Sugars
0.1g
