Cheese Straws

Instructions

1. 1

   Combine flour, salt, black pepper, and cayenne in a large mixing bowl. Cut in the cold butter using a pastry cutter or fork until the mixture resembles coarse breadcrumbs.

   Tip: Keep everything cold to ensure flaky, crispy straws.

2. 2

   Add the grated cheddar cheese and mix well until evenly distributed throughout the dough.

3. 3

   In a small bowl, whisk together the egg yolk and cold water. Add this mixture to the flour and cheese, stirring gently until a dough just comes together. Do not overmix.

   Tip: If the dough seems too dry, add water one teaspoon at a time.

4. 4

   Form the dough into a ball, flatten it into a disk, wrap it in plastic film, and refrigerate for 10 minutes.

   Tip: This resting time helps relax the gluten and makes rolling easier.

5. 5

   Preheat your oven to 190 degrees Celsius. Line two baking trays with parchment paper.

6. 6

   Roll the chilled dough out between two sheets of parchment paper until it is about 3 millimeters thick.

   Tip: Rolling between parchment prevents sticking and mess.

7. 7

   Using a sharp knife, cut the dough into strips about 1 centimeter wide and 8 centimeters long.

   Tip: Twist each strip gently if you like, or leave them straight.

8. 8

   Brush the strips lightly with egg wash and sprinkle with sesame seeds. Place them on the prepared trays, spacing them about 2 centimeters apart.

9. 9

   Bake for 20 to 25 minutes until the straws are golden brown and crisp throughout.

   Tip: Watch carefully near the end as they can brown quickly.

10. 10

    Remove from the oven and let cool on the tray for 5 minutes before transferring to a wire rack to cool completely.

    Tip: They will crisp up further as they cool.