Cheese straws and rounds

Perfect for picnics, parties and lunchtime treats. Store in an airtight container for up to 3 days.

Homepride flour has been around since the 1920s under the Spillers brand. It was in 1964 that our chief flour-grader, Fred, was introduced and made the brand iconic.

Servings

25 portions

Ingredients

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Method

Step 1

Place the flour in a large mixing bowl. Add the butter and lard/vegetable fat and use your fingers to rub it into the flour.

Step 2

Stir in the cheese and some freshly ground black pepper – the cheese should add enough saltiness. Add the water a little a time (you might not need it all) and bring the mixture into a soft smooth dough. Wrap in cling film and chill for 20 minutes.

Step 3

Line 2 baking trays with parchment. Preheat the oven to 200C/180C fan/gas mark 6. Dust the work surface with a little flour and roll out the pastry to around 1cm thickness.

Step 4

For the straws cut long strips about 1cm wide. Take 2 strips and twist them gently together, pinch at the ends to keep them in place. For rounds use a small round cutter. Reroll any trimmings and make more shapes.

Step 5

Place on the baking trays. Brush with a little milk and sprinkle over the topping of your choice if using.

Step 6

Bake for 10-12 minutes until golden. Leave on the trays for 5 minutes to firm up then transfer to a wire rack to cool completely.