Cheese Mustard Straws Recipes

CHEESE & MUSTARD STRAWS

Steps:

• Cover half the shortcrust pastry sheet with grated cheddar, mustard powder and cayenne. Fold the pastry over like a book and roll lightly with a rolling pin to seal.
• Cut into 1cm strips, then halve each strip and twist 2-3 times. Place on a baking tray lined with baking parchment, cover with cling film and freeze. To serve, brush with beaten egg and cook at 200C/180C fan/gas 6 for 25-30 mins or until golden and crisp.

EASY CHEESE STRAWS

Steps:

• Preheat oven to 350°. In a large bowl, beat butter until light and fluffy. Beat in cheese until blended. Combine flour, salt and cayenne; stir into cheese mixture until a dough forms. Roll into a 15x6-in. rectangle. Cut into thirty 6-in. strips. Gently place strips 1 in. apart on ungreased baking sheets., Bake until lightly browned, 15-20 minutes. Cool 5 minutes before removing from pans to wire racks to cool completely. Store in an airtight container.

CHEESE STRAWS

Steps:

• Preheat the oven to 325 degrees F.
• Put the softened cheese and butter in the bowl of a heavy-duty electric mixer. Using the heaviest mixer paddle attachment, beat until the mixture has the consistency of whipped cream, 15 to 30 minutes.
• In a large bowl, sift 3 cups of the flour with the salt, black pepper, cayenne pepper and garlic powder. Gradually add the seasoned flour to the cheese mixture by large spoonfuls, beating well after each addition. Add the remaining 1 cup unseasoned flour incrementally until the dough is somewhat stiff but still soft enough to be pushed through a cookie press; you may not need to add all the flour.
• Lightly spray 4 cookie sheets with cooking spray. Put a portion of the dough into a cookie press fitted with the star tube and press the dough onto a cookie sheet in long strips that run the length of the pan. Repeat until the pan is full. Bake until straws are golden brown and crisp, about 20 minutes.
• With your hands or a sharp knife, break or cut the long strips into 3-inch lengths. Use a flat, thin spatula or an egg turner to remove the cheese strips from the pan. Allow them to cool on a wire rack. When they are completely cool, serve or store in a tightly covered container.

CHEESE STRAWS

Steps:

• NOTES: These freeze well, but you must re-heat them for 3 to 4 minutes in a 350 degree oven before serving or they will not be crispy.
• If you want the straws to be mild, just use 1/4 teaspoon of cayenne; 1/2 teaspoon for regular (slightly spicy), or you can add more if you like them really spicy - 1 teaspoon will make them very spicy, and probably too hot for kids. I usually use 1/2 teaspoon of cayenne.
• The rice flour helps the texture of the straws, it gives them a nice sandy texture, like a good shortbread. If you cannot find rice flour, you can use just regular all purpose flour.
• I find that I get a better final product if I use margarine - I use Land O Lakes 80% Vegetable Oil Margarine in this recipe. The straws made using margarine hold their shape better, are crispier, and are less fragile once baked. Also, the dough made with margarine is much easier to press out of the cookie press. On a health note, margarine has trans fats in it (2.5g per tablespoon), and butter has a lot of saturated fat (7g per tablespoon), so make your decision accordingly - these are a special occasion treat which I make infrequently, so I don't worry too much about using margarine here.
• DO NOT use the kind of margarine which comes in a tub, or any margarine with less than 80% vegetable oil - these types of margarine have a lot of water in them, and they will ruin the consistency of the straws.
• The dough for this is pretty stiff and thick - when it is done it will be like a shortbread dough - it will not be a squishy, stretchy mass that sticks together in one uniform ball. I have posted a photo of the dough when it is done being mixed so you can see what it should look like.
• You can make the dough ahead of time and keep it in the fridge for a couple of weeks or freeze it for up to 3 months.
• If you refrigerate the dough, it will be very hard when you take the dough out of the fridge (this is especially true if you have made the dough with butter), and will need to sit out on the counter for at least 8 hours before you will be able to put it through a cookie press, so plan ahead!
• You can either use a cookie press to press out "straws", or you can roll out the dough and cut it into strips.
• RECIPE:.
• Preheat the oven to 375ºF.
• If you cannot find rice flour and are using just all-purpose flour, make sure to use a total of 1 1/3 cups plus 2 tablespoons of all-purpose flour.
• Sift the 1 cup plus 2 tablespoons of flour, rice flour, dry mustard, salt, cayenne & garlic powder together into a bowl.
• In a Kitchen Aid mixer, mix together the cheese and the butter on low, mixing for 10 minutes to cream together.
• Using the dough hook, gradually add in the flour mixture, mixing on medium-low. Mix well between each addition and scrape down the sides of the bowl so the flour is incorporated into the dough (I add the flour in 4 portions).
• Mix until the dough comes together - see the posted photo in the "photos" section of this recipe to see what it should look like. It doesn't have to form one single ball, but it does need to come together, and most of the dough should have come off the sides of the mixing bowl.
• You can either use a cookie press using the star disk to form strips, or roll the dough out to a 1/4 inch thickness and Use a pizza wheel or a knife to cut the dough into 1/2" by 4" strips.
• Place a sheet of parchment paper on a cookie sheet, place the straws on the parchment with 1/2" of space between them. If you have rolled and cut the dough, pierce each straw with the tines of a fork.
• Bake at 375ºF on the middle rack of the oven for around 10 to 12 minutes. The cheese straws should be barely beginning to brown when you remove them from the oven. Everyone's oven is different - some run hotter than others because many ovens are not calibrated properly. Start checking the straws at 8 minutes. In my oven they usually take 11 minutes.
• Let the straws cool on the cookie sheet for 5 minutes, then place the straws on a rack to cool. If you try to put the straws on a cooling rack immediately after you take them out of the oven, they may break while you're trying to transfer them from the sheet to the rack.
• These can be kept in an air-tight container for up to a week, or you can freeze them for up to 3 months. If you do freeze them, return to room temperature and heat for 3 to 4 minutes in a 350ºF oven before serving.

QUICK CHEESE STRAWS

Steps:

• heat oven to 220c/fan 200c/gas 7. Unroll a puff pastry, scatter over a couple of handfuls of grated Parmesan, then fold in half. On a lightly floured surface, roll out to the thickness of a £1 coin. Cut into 1cm strips, then twist the strips 3-4 times. Lay on a baking sheet, scatter over more cheese and bake for 12 mins, or until golden. Leave to cool, then keep in an airtight container for up to 2 days. As these cheese straws are very delicate, roll them in kitchen paper before packing into a plastic container.