Cheese straws/Cheese coins

[susandennis]

Well, these were interesting. I think my mistake was using pre grated cheddar. I wanted the sharpest I could find and they don't have super sharp in that nice, tiny, shredded variety. NFW am I going to grate cheese. I have not got enough life left to waste it that way. So my cheese baking suffers.

The dough would not fully blend. It could have used some more butter but I didn't have any more room temp so I just splashed it with milk until it stuck together enough to roll out.

BTW, I have the flourless rolling out between parchment papers totally nailed.

I rolled these out extra thin so I could have twice as many when I ate them. They are tasty.

Next time:

1. Use tiny shredded but not as sharp cheese
2. Double on the cayenne pepper
3. Cut the recipe in half
4. Maybe roll em out a little thicker - probably cookie thick would be best.

But they are tasty!!

Here's the recipe I used and my notes.

Comments

[msconduct.livejournal.com]

OMG those look awesome! I love a cheese straw recipe with TONS of cheese in. Too many are just pastry with cheese sprinkled on - that's not a cheese straw! I think the problem you had with the dough sticking together might have been because of the pre-grated cheese. It usually has anti-caking agents added to it. I agree about the horribleness of hand-grating cheese though - I grate mine in my food processor but no doubt you're not looking to add another appliance.

[theirgrammy.livejournal.com]

They look delicious, there’s a bakery in our area that makes the best cheese straws that I have ever had. 😋

[siglinde99.livejournal.com]

Those look good. I may try them too.

[bibliogirl.livejournal.com]

The recipe I have for cheese straws adds grated Parmesan as well as cheddar and also some mustard powder (who knows if you can get that). I can look it up if useful at all.

[susandennis]

oh yes, if you can find, i'd love to try that! i think i even have mustard powder!

[bibliogirl.livejournal.com]

Sure, here you go! (let's see how LJ mangles the formatting given that I'm cutting and pasting this from elsewhere...) I don't have the cup equivalents for this one but then you said previously you'd taken to weighing flour etc. so you should be fine ;)

====

Makes: about 80

Prep time: 15 min plus chilling

Cooking time: 10-15 min

Oven: 200C, 400F, Gas 6


Ingredients:

175g / 6 oz plain flour
salt
2 tsp mustard powder
100g / 4 oz butter
50g / 2 oz Cheddar cheese, grated
25g / 1 oz Parmesan cheese, grated
1 egg, beaten
Celery/poppy seeds (optional)

Place the flour, salt and mustard in a bowl. Add the butter, cut into small pieces, and rub into the flour with fingertips until the mixture resembles fine breadcrumbs. (Or use food processor.)

Add the cheeses and mix well.

Add 2 tbsp beaten egg and mix to form firm dough.

Wrap the dough in cling film and chill for 10 minutes.

Roll out the dough and cut into lengths 7.5cm / 3 inches wide. Cut each length into 1 cm/ 1/2 inch strips.

Twist each strip (optional) and place on baking sheets. Brush with the remaining beaten egg and sprinkle with celery seeds or poppy seeds (if using).

Place in a preheated oven and bake for 10-15 minutes until crisp and golden. Cool on a wire tray. Serve warm or cold.

====

I tend to make a lot of these when we have people over at Christmas (so, not last year then) and they can also be made in a low-carb variation. Enjoy!

[susandennis]

Oh! very biscuit-y!! What a great and different recipe. Thank you so much.

[bibliogirl.livejournal.com]

Oh, no problem! As with yours, if it won't quite stick together you can splash in some milk or water until it does.

[mollywheezy.livejournal.com]

Those look great! I may have to actually try baking something! :)

I'm on the maybe once a decade baking plan. Things I make work usually, I just don't do it. But hubby LOVES cheese straws . . .

[carriea31.livejournal.com]

Those look very delicious.

[bill-schubert.livejournal.com]

Freeze them before baking. I had some of the same problems as you and have not yet solved getting the sharpness just right. But what I did figure out is that this dough freezes perfectly and I've got what I want that will cook in 10 mins or so when I'm ready. It reduces the number that I eat at once since I've got to decide before I cook (better than just reaching in the jar) and they are fresh and hot.

[susandennis]

i did consider that but couldn't see getting out the roller/cutting stuff so many times. Then figured i could freeze in a tube and just cut the ends. last night i baggied some completely done ones and froze them. stay tuned for the result.

meantime look up or down here and find the recipe that bibliogirl left. it's more like biscuits and very interesting. can't wait to try it.

[bill-schubert.livejournal.com]

I rolled them out into sticks and put them on a tray and froze them then put them in a bag. I've not compared the freezing before vs the freezing after. Maybe will lose a few more pounds before testing.

[susandennis]

ahhhhhh better — the stick rolling. hmmmm