Mary Berry Cheese Straws Recipes

CHEESE STRAWS RECIPE

Steps:

• Preheat oven to 190 degree C. Line a baking tray with parchment and set aside.
• Take flour, salt in a bowl and mix well.
• Add in butter and rub it into the flour.
• Add in cheddar cheese and mix well.
• Add a egg yolk and mix well. Shape it into a dough.
• If the dough is too crumbly add some cold water.
• Now wrap the dough in plastic wrap and chill for 30 mins in fridge.
• Now roll the dough into a rectangle sheet.
• Cut into sticks.
• Roll each one gently into a smooth log like.
• Place on a parchment lined tray.
• Brush the top with some water .
• Sprinkle more cheese.
• Bake for 15 mins.
• Remove and cool completely before serving.
• Store in a air tight container.

TWISTY CHEESE STRAWS

Steps:

• Heat oven to 200C/180C fan/gas 6. Tip the cream cheese and pesto into a bowl and mix well.
• Unroll the pastry on a lightly floured surface and cut in half lengthways. Spread the pesto mix over one half, pop the other piece of pastry on top to create a sandwich, then cut in half lengthways to create 2 long rectangles. Divide each rectangle into short strips, about 1cm thick. Twist each pastry strip and place on a baking tray lined with parchment.
• Brush with egg and bake for 20-25 mins until risen and golden brown.

CHEESE STRAWS

Steps:

• Heat the oven to 180C/160C fan.
• Sieve the flour, salt and pepper/paprika into a bowl. Add the butter and rub well. Once rubbed well ad the grated cheese and briefly stir.
• Moisten with egg yolk. Knead into a ball. If the mixture is still oo crumbly add the milk to it and then knead into a ball. Sprinkle some flour on a work surface. Roll the mixture out into a square and cut into thin strips (1cm).
• Place on a lined baking tray and brush with any remaining egg yolk if you would like. Bake them for 12 - 15 mins or until golden. Cool them on a wire rack.
• Eat and enjoy them!

PUFF-PASTRY CHEESE STRAWS

Steps:

• Preheat oven to 425 degrees. Combine cheese and cayenne in a bowl.
• Lay each puff-pastry sheet flat on a lightly floured work surface. Roll out two 11-by-16-inch rectangles. Dividing evenly, brush with some of beaten eggs and sprinkle with cheese mixture. Using a pastry cutter or sharp paring knife, trim long ends to make even, then cut each rectangle crosswise into fifteen 1/2-inch-wide strips.
• Working with one at a time, twist each strip into a spiral and transfer to parchment-lined baking sheets, 1 inch apart. Using your thumb, press ends of strips onto parchment to prevent unraveling during baking. Chill until firm, at least 30 minutes.
• Bake until pastry is golden, rotating sheets halfway through, 10 to 15 minutes. Let cool completely on sheets on wire racks before serving or storing.