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What Are They - And How to Make Spicy Cheese Straws

Updated on February 27, 2012

How it came about

We have a couple of very good friends that we have over to us or that we go over and visit on a regular basis.

We usually break bread together these occasions, nothing fancy, a burger or a pizza, when we go over to visit them during the week nights, as they both have fairly erratic work hours, one of them is a teacher and the other is self employed and runs a graphic design company from home.

As I had been released form hospital, for the fourth time this quarter, they had come over to visit, and check up on me, to see if i was really OK!

What-Happened-to-a-Month-of-my-Life

This relates to the first part of this marathon saga.

Well, as I was feeling a lot more like myself, I decided that I would make an unusual and light tasty nibble for the table.

A Tray of Cheese Straws

Cooled down Cheese Straws
Cooled down Cheese Straws

As You Can See - Golden Brown and Tasty

The came out perfectly, a not too difficult recipe to follow and the advantage of a tasty treat at the end of the toatl of an hours labour.

Grate the 2 and 1/2 cups of a good strong cheese
Grate the 2 and 1/2 cups of a good strong cheese

Preparation Step 1

Grate up a good strong tasting cheese.

This time I used a yellow cheddar cheese, next time round, I would experiment and try a nice mature Wensleydale for the next time I make a batch.

You will need to grate up two and a half cups of the cheese, this must be done on the small hole side of the grater.

Raw Materials Needed

An assembly line ready to go
An assembly line ready to go

Assemble the Following

Ingredients

2 cups of cake flour

1 cup of butter or hard margerine

2 and 1/2 cups of grated cheese

1 teaspoon salt

1 teaspoon mustard powder

1/2 teaspoon Paprika

Making the Dough

Turn the flour and butter into a crumblike mixture
Turn the flour and butter into a crumblike mixture

Preparing the Flour and Butter

Add the flour into a mixing bowl, cut the butter into small cubes and add it to the flour.

Rub the butter and flour between your fingertips, constantly breaking the butter down into smaller flour coated pieces so that they resemble bread crumbs.

The photo on the side shows what they look like, about a third of the way through the 'crumbing procedure'.

Continue until all the flour and butter now resembles a bowl full of fine bread crumbs.

Add the Final Ingredients And Mix

Click thumbnail to view full-size
Add all the rest of the ingredientsMix Until It Is A Smooth Dough
Add all the rest of the ingredients
Add all the rest of the ingredients
Mix Until It Is A Smooth Dough
Mix Until It Is A Smooth Dough

The Mixing Stage

Now add the cheese and all the other ingredients, mix thouroughly unti it is a smooth dough and all the ingredients are well blended together.

Finishing the Straws

Roll out the pastry on a sheet of Grease proof Paper
Roll out the pastry on a sheet of Grease proof Paper
Transfer from the oven to cool down
Transfer from the oven to cool down

Roll out the Dough and up comes the Straws

  • Place a piece of grease proof paper that will fit your baking tray,
  • Place it on a flat surface, and dust with some four
  • Preheat your oven to 180 Degrees Celsius
  • Cover your rolling pin with flour
  • Place the dough mix on the grease proof paper
  • Roll out the dough from centre to edge
  • Give the paper a half turn
  • Roll from centre to edge
  • Repeat again, and then again
  • Roll out the dough to a thickness of about 5mm
  • Transfer the baking sheet to the baking tray
  • Cut the dough into shapes if you like
  • I chose to cut them into straws, as that is what I felt like at the time.
  • Once oven is at the desired temperature
  • Place the baking tray in the centre of the oven
  • Bake for 15 to 17 minutes or until a nice golden brown
  • Remove and place on a park plate to cool down
  • Once cooled to room temperature
  • Remove from the tray and place in your serving platter.

Comments

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    • Just_Rodney profile image
      Author

      Rodney Fagan 7 years ago from Johannesberg South Africa, The Gold Mine City

      Thanks Rebecca, glad you like the site, why do you not join us! Register for free and join in. There is aalways room for new writers,etc

    • profile image

      Rebecca 7 years ago

      Hi there its rebecca here and i like to say that i really like this website

    • Just_Rodney profile image
      Author

      Rodney Fagan 7 years ago from Johannesberg South Africa, The Gold Mine City

      @AEvans, Thanks for reading and enjoying the recipe.Have fun making a batch.

      @Kerry43, Good luck with your Christmas baking, hope that these will be a hit with your family.

      @judy, thanks for the hint I will try it next time I make a batch.

      To all A very merry Christmas and a happy New Year.

    • profile image

      judy 7 years ago

      this is a great recipe but here in the caribbean we use cake pipping to get that unique style, you can do it flat by hold it down or long..

    • profile image

      Kerry43 7 years ago

      This is right up my street. I just love cheese, strong tasty cheese. I used to make a similar product using puff pastry, and they were always a hit. I'm trying your recipe for Christmas, it looks delicious!

      Thank you, and Happy Holidays!

      Kez

    • AEvans profile image

      Julianna 8 years ago from SomeWhere Out There

      Now this is defintely a must try this weekend !! They look scrumptious I have bookmarked it so that I can use the recipe. :)

    • Just_Rodney profile image
      Author

      Rodney Fagan 9 years ago from Johannesberg South Africa, The Gold Mine City

      Karen, you are welcome, with comments like that I am inspired to write a couple more exotic dishes. Thanks for the comments.

    • Karen Ellis profile image

      Karen Ellis 9 years ago from Central Oregon

      These are so cool! Sound easy to make, too. I love coming here and finding new recipes from your country that I never imagined before.

    • Just_Rodney profile image
      Author

      Rodney Fagan 9 years ago from Johannesberg South Africa, The Gold Mine City

      Princessa, great to see you back and active. Yes these are the type of recipes that the children can make as well. A nice variation would be to do half and half mature yellow cheese and a strong mature hard white cheese.

      Thanks for popping in!

    • Princessa profile image

      Wendy Iturrizaga 9 years ago from France

      This sounds perfect for a cheese fan like me and even better it looks easy enough to keep the children busy during the long winter days.

    • Just_Rodney profile image
      Author

      Rodney Fagan 9 years ago from Johannesberg South Africa, The Gold Mine City

      Patty, thanks for the wishes on that speedy recovery, I do appreciate it.

    • Just_Rodney profile image
      Author

      Rodney Fagan 9 years ago from Johannesberg South Africa, The Gold Mine City

      Thanks for those comments, Constant, Yes the Dill Havarti and a sharp Cheddar would do well.

      You could also sprinkle a bit of Parmisan and Cayenne Pepper over the tops of the straws once they start to cool down. For those of you that like the extra bite.

    • Constant Walker profile image

      Constant Walker 9 years ago from Springfield, Oregon

      Rodney, you always have the most interesting recipes. If I were to make these, I'd have to use Dill Havarti with sharp Cheddar.

    • Just_Rodney profile image
      Author

      Rodney Fagan 9 years ago from Johannesberg South Africa, The Gold Mine City

      Thanks Patty for your comment, pleased that I could tempt you with the photographs.

    • Patty Inglish, MS profile image

      Patty Inglish 9 years ago from USA. Member of Asgardia, the first space nation, since October 2016

      I enjoy baking and do a lot of it around every holiday and weekend, I will surely try this recipe, because the cheese and the finished product look so tasty. Thanks!

      Patty

    • Just_Rodney profile image
      Author

      Rodney Fagan 9 years ago from Johannesberg South Africa, The Gold Mine City

      Yjamks for the comments, Violet. Writiting these hubs and hearing the comments that are made is my reward. Hope you try your hand and bake a batch, you never know.

    • VioletSun profile image

      VioletSun 9 years ago from Oregon/ Name: Marie

      Sounds yummy! I am not a good baker, don't know why, yet I love to read the recipes, perhaps a part me hopes to one day be able to bake.

      Glad you are feeling better! Thumbs up to your hub!

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