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Essential Plain White Flour1.5kg
1.5kgItem price
85pPrice per unit
56.7p/kgFew nibbles go down as well (or are as simple to make) as cheese straws, these made by Will Torrent. To make ahead, either chill or freeze, then bake when you want them.
Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.
Preheat the oven to 220°C, gas mark 7. On a lightly floured surface, unroll 1 pack of pastry, then spread the mustard over it and scatter the cheeses on top, leaving a 2cm border around the edge.
Top with the other sheet of unrolled pastry, then roll together with a rolling pin to gently seal. Brush the top with the beaten egg.
Cut into 16 strips from 1 of the shorter edges, then twist into spirals. Place on 2 baking sheets. Cover and chill to firm, if needed. Bake 1 tray at a time for 12-15 minutes or until puffed and golden. Transfer to a cooling rack – they will crisp up further as they cool – and enjoy warm or cold.
225g Essential Mature Cheddar or a mix with Essential Parmesan would make great value-formoney and intensely cheesy cheese straws. Raw cheese straws can be chilled for up to 2 days, or frozen for up to 1 month. Freeze on the baking sheets until solid, then move to a box or bag and freeze until needed. Bake for 15-18 minutes.
Typical values per item when made using specific products in recipe
Energy | 912kJ/ 219kcals |
---|---|
Fat | 15g |
Saturated Fat | 8.1g |
Carbohydrates | 14g |
Sugars | 0.5g |
Fibre | 0.4g |
Protein | 6.9g |
Salt | 0.7g |
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