Monday, 30 January 2017
An Enthusiasm For Baking - Cheese and Poppy Seed Straws
An Enthusiasm For Baking is back! I'm so happy to get back into baking again after having really swollen and painful chilblains on my fingers couple of weeks back. Now that my fingers are back to normal I've been making sure to bake at least once or twice a week.
After baking lots of chocolaty sweet treats over Christmas I have decided bake more savoury foods. My mum always cuts out recipes from the Sunday Daily Mail magazine a puts them in a folder, so as I was flicking through the recipes I came across a Mary Berry recipe for cheese and poppy seed straws. I love cheese straws, even more so when they are homemade, I just think they have a better taste than the shop bought ones! I've always struggled to find the perfect cheese straw recipe but this one was perfect, they tasted cheesy and crisp, Mary Berry is the cheese straw queen!
Note: I did make one change to make it vegetarian friendly. I used the vegetarian option of hard cheese instead of the Parmesan cheese also making sure that the Cheddar cheese is also vegetarian.
115g plain flour, plus extra for dusting
85g butter (room temperature)
50g mature cheddar cheese, finely grated
30g Parmesan cheese (I used a vegetarian hard cheese)
1/4 tsp paprika
1 1/2 tsp poppy seeds
1 large egg yolk
1. Put the flour and the butter in a large bowl and rub them together lightly with your fingertips until the mixture resembles breadcrumbs. Stir in the Cheddar, 1 tablespoon of the Parmesan (or hard cheese), the paprika and the poppy seeds.
2. Stir the egg yolk into the dry ingredients using a round-bladed knife. Work everything together with your hands to form a dough, but don't over-handle. Wrap the dough in clingfilm and chill for 10-15 minutes.
3. Meanwhile, preheat the oven to 190C (fan 170C/375F/gas 5). Line a large baking sheet with baking parchment.
4. Roll out the dough on a lightly floured surface to make a rectangle about 20cm x 18cm (8in x 7in) and 5mm (1/4 in) thick. Scatter over the remaining hard cheese. Lay a piece of clingfilm over and press the cheese into the dough using a rolling pin.
5. Cut the dough rectangle in half across, then cut each half lengthways into 12 strips. Lay the strips on the lined baking sheet.
6. Bake for 15 minutes or until golden. Remove and transfer the straws to a wire rack to cool.