Cheese Straws
- Serves 6 +
- Prep time: 0 - 15 mins | Cooking time: 0 - 15 mins
Images from The Great New Zealand Baking Book copyright © Lottie Hedley
Recipe by: David Griffifths
Ingredients
100 g Pams plain flour
¼ tsp Pams salt
½ tsp Espelette pepper (or a pinch of cayenne pepper)
90 g Pams butter
90 g grated Parmesan, plus a little extra for topping
1 egg, whisked
Method
Place flour, salt, pepper and butter in a food processor and pulse until it is the texture of fine breadcrumbs.
Place on the bench with the Parmesan and mix by hand to form a smooth dough. Do not knead or over-work; just bring it together with the warmth of your hands.
Wrap in plastic food wrap and place in fridge to chill for 30 minutes.
Pre-heat oven to 175°C.
Roll dough between 2 sheets of plastic food wrap to desired thickness, about 2 mm, and cut into rectangle shapes about 12 mm x 70 mm each.
Brush with whisked egg and sprinkle with a little extra Parmesan. Transfer to a baking tray and place in oven for 12–15 minutes till golden and crisp.