We have a powdery type of Parmesan that comes in a jar here in Mid-America, but I always grate my own for special recipes like this. I think I might try these today too.
I'm looking for the recipe. I looked below but couldn't find it. It looks delicious....if a bit difficult to roll out! Thank yoi so much! I just subscribed today.😊
Hi! I should have added it in to the video description but here you go! 375g/13oz plain flour pinch salt 225g/8oz butter, diced 150g/5½oz mature cheddar, grated 50g/1¾oz freshly grated Parmesan 1 tsp mustard small pinch cayenne pepper 2 free-range eggs, yolks only Sift the flour and a pinch of salt into a bowl. Using your fingertips, rub in the butter until all the lumps are gone and the texture is like fine breadcrumbs. Stir in the cheese, mustard cayenne, and egg yolks. Add 4-5 tablespoons of cold water and mix to a firm dough. Wrap in cling film and chill in the fridge for 30 minutes. Preheat the oven to 190C/375F/Gas 5. Line a baking sheet with baking paper. Roll out the dough to a square, roughly 1/cm thick. Cut the square in half, then cut each half into 1cm/½in strips. Transfer carefully onto the lined baking sheet and bake for 10-15 minutes, until crisp, then leave to cool on the tray.
![Blox Fruits Dragon Rework Update [Full Stream]](http://i.ytimg.com/vi/EqDAp8udhm0/mqdefault.jpg)
We have a powdery type of Parmesan that comes in a jar here in Mid-America, but I always grate my own for special recipes like this. I think I might try these today too.
I'm looking for the recipe. I looked below but couldn't find it. It
looks delicious....if a bit difficult to roll out! Thank yoi so much! I just subscribed today.😊
Hi! I should have added it in to the video description but here you go!
375g/13oz plain flour
pinch salt
225g/8oz butter, diced
150g/5½oz mature cheddar, grated
50g/1¾oz freshly grated Parmesan
1 tsp mustard
small pinch cayenne pepper
2 free-range eggs, yolks only
Sift the flour and a pinch of salt into a bowl. Using your fingertips, rub in the butter until all the lumps are gone and the texture is like fine breadcrumbs. Stir in the cheese, mustard cayenne, and egg yolks. Add 4-5 tablespoons of cold water and mix to a firm dough.
Wrap in cling film and chill in the fridge for 30 minutes.
Preheat the oven to 190C/375F/Gas 5.
Line a baking sheet with baking paper. Roll out the dough to a square, roughly 1/cm thick. Cut the square in half, then cut each half into 1cm/½in strips.
Transfer carefully onto the lined baking sheet and bake for 10-15 minutes, until crisp, then leave to cool on the tray.
An easy, rustic recipe for cheese straws - thank you!
Easy recipes are always the best but I think it gives a good base for people to tweak it as they see fit!
@@DadliciousEats The cheese straws look fantastic - I want to try them in the next few days...Happy New Year! 🎉☃
What type of mustard do you use? Is that a Dijon?
I've used Dijon but I'd say use whatever mustard you have in the house!