Cheese and Thyme Straws

These Cheese and Thyme straws are savoury, buttery heaven! Perfect to offer as nibbles at parties and gatherings they are made with two types of cheese. You can customise them with your own flavours such as rosemary, cayenne pepper or smoked paprika. You can even freeze them. One straw just won't be enough, you have been warned!

Ingredients

  • 250g plain flour
  • 250g cold butter, diced
  • ½ tsp salt
  • 125ml cold water
  • 50g grated Parmesan
  • 50g grated Cheddar
  • 10-12 sprigs thyme, leaves removed
  • 1 egg

Method

Pre heat the oven to 200°C.

To make the pastry place the flour into a mound on the work surface, make a deep well then add the butter and salt. Using your fingertips work the ingredients together, drawing more flour into the well. Work the mixture until combined but so that you can still see lumps of butter.

Gradually add the cold water and mix to a rough dough. Roll into a ball, wrap in cling film and chill for 20 minutes.

When the dough is chilled, roll out onto a lightly floured surface into a 40cm x 20cm rectangle.

Fold one side of the dough into the middle, then do the same from the other side. Next fold one half of the dough onto the other. Turn 90 degrees, roll out again and repeat the process then cling film and chill for 30 minutes. Repeat this process twice more and finally chill for another 30 minutes.

To make the straws, roll out the dough again to 40cm x 30 cm, brush all over with beaten egg then sprinkle over the Parmesan, Cheddar and thyme.

Cut into 2 cm strips, twist them several times and place onto a baking sheet.

Bake for 8 to 10 minutes then serve warm or at room temperature.

Ingredients

  • 250g plain flour
  • 250g cold butter, diced
  • ½ tsp salt
  • 125ml cold water
  • 50g grated Parmesan
  • 50g grated Cheddar
  • 10-12 sprigs thyme, leaves removed
  • 1 egg

Method

Pre heat the oven to 200°C.

To make the pastry place the flour into a mound on the work surface, make a deep well then add the butter and salt. Using your fingertips work the ingredients together, drawing more flour into the well. Work the mixture until combined but so that you can still see lumps of butter.

Gradually add the cold water and mix to a rough dough. Roll into a ball, wrap in cling film and chill for 20 minutes.

When the dough is chilled, roll out onto a lightly floured surface into a 40cm x 20cm rectangle.

Fold one side of the dough into the middle, then do the same from the other side. Next fold one half of the dough onto the other. Turn 90 degrees, roll out again and repeat the process then cling film and chill for 30 minutes. Repeat this process twice more and finally chill for another 30 minutes.

To make the straws, roll out the dough again to 40cm x 30 cm, brush all over with beaten egg then sprinkle over the Parmesan, Cheddar and thyme.

Cut into 2 cm strips, twist them several times and place onto a baking sheet.

Bake for 8 to 10 minutes then serve warm or at room temperature.