Super Easy British Cheese Straws

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Super Easy British Cheese Straws

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Ingredients

30 piece(s)

Super Easy British Cheese Straws

125 g plain flour
75 g Vintage Cheddar Cheese, cold and cut into 3cm pieces
50 g Butter, cold and cut into small pieces
1 egg yolk
1 pinch salt
1 pinch ground black pepper
1 pinch cayenne pepper

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6

30min

Preparation 15min

Baking/Cooking
7

easy

Preparation
8
- Recipe is created for
  TM 6
  
  For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
- Recipe is created for
  TM 5
  
  If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
  For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
  
  Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
- Recipe is created for
  TM 31
9
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Recipe's preparation

Method

Turn on oven to 180ºC fan forced and line a baking tray with baking paper or thermomat.

Place cheese into mixing bowl and grate for 5 sec/speed 7.

Add flour, butter, salt, pepper and cayenne (good pinch) into mixing bowl. Mix 5 sec/speed 7 until it resembles fine breadcrumbs.

Add egg yolk into mixing bowl. Use dough function to knead for 2 minutes until mixture is just coming together. If it isn't coming together add a little bit of water, approx 1/4 tsp and knead for 30 seconds.

Turn out on to Thermomat or lightly floured bench and work together into a ball.

Rest the dough for 10 minutes at room temperature or if its a hot day, place in the fridge for 10 minutes. At this stage, if you do not need to make the cheese straws immediately, the dough can be left in the fridge for around 24 hours before using but make sure the dough gets back up to room temperature before rolling out.

Roll out on a Thermomat or lightly floured bench/board to approx 6 cm wide and 1 cm thick.

Cut into strips approx 1 cm wide and 7cm long, place onto lined baking tray.

Bake for 15 - 20 minutes until pale gold in colour. Keep an eye on them because they can over bake quite quickly. Leave to cool before eating (if you can!)

Accessories you need

Spatula TM5/TM6
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Tip

Gluten Free flour can be used instead of Plain Flour.
This recipe can easily be doubled if you have 2 egg yolks needing to be used up.
Keep the butter and cheese in the fridge until needed.
After cooking, when still quite warm, the ends of the cheese straws can be dipped in finely chopped parsley or paprika for a little extra decoration.

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.