- 20-25 straws
- Preparation time:
- 20 mins + 20 mins chill time
- Cooking time:
- 10 mins
Perfect for picnics, parties and lunchtime treats.
Store in an airtight container for up to 3 days.
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
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
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
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
Place on the baking trays. Brush with a little milk and sprinkle over the topping of your choice if using
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
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