When we think of cheese straws, we think of crispy, golden twists that somehow disappear faster than you can make them. These ones? Oh, these are something else - made with Chartists’ Heritage, they’ve got a rich depth and a bold kick that makes them not just a snack, but the snack you keep reaching for.
Serves 20–24 cheese straws
Ingredients:
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200g self-raising flour
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100g unsalted butter
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150g Chartists’ Heritage cheese, grated (or more if you’re feeling generous)
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2 eggs
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1 tsp mustard powder
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2 pinches of salt
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A little extra cheese for topping (Chartists’ again, of course)
Method:
1. Make the dough
In a large mixing bowl, combine the flour, salt, and mustard powder. Rub in the butter with your fingertips until the mixture resembles fine breadcrumbs. Beat one egg and gradually add it to the bowl, mixing until a dough just comes together. If needed, add a splash of cold water. Wrap in clingfilm and chill for 30 minutes.
2. Preheat the oven
Preheat your oven to 200°C (180°C fan). Line a large baking tray with parchment paper.
3. Roll and cut
Roll the chilled dough out on a lightly floured surface to about ½ cm thickness. Sprinkle the grated Chartists’ Heritage evenly over the dough and lightly press it in with the rolling pin. Cut into long strips using a sharp knife or pizza cutter.
4. Twist and top
Carefully twist each strip a few times and place them on the prepared baking tray. Beat the second egg and brush it over the straws. Sprinkle with a little extra grated cheese.
5. Bake
Bake for 18–20 minutes or until the straws are golden and crisp. Keep an eye on them towards the end - they colour quickly!
6. Cool and serve
Remove from the oven and transfer to a wire rack to cool. Serve warm or at room temperature.
Serving Ideas:
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Enjoy alongside soft scrambled eggs for a simple brunch twist
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Pack into lunchboxes with a pot of chutney or dip for snacking on the go
