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Crispy Cheese Straws

Crispy Cheese Straws

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For Crispy Cheese Straws:

Preheat the oven to 250ºC

Mix the dry ingredients together.

Grate the cheese and mix with the dry ingredients.

Mix the butter with the Bovril and rub into the dry mixture.

Add the cold water, a little at a time, and mix to a stiff dough.

On a lightly floured surface, roll out the dough.

Using a sharp knife, cut into 1-2cm wide and 7cm long strips.

Place on a greased baking sheet and bake for 8-10 minutes.

Leave to cool and place in an airtight container.

Serve with Peppadew dip, if desired.

For Peppadew Dip:

Liquidise peppadews and sour cream together until smooth.

Store in refrigerator until required.

Makes ±30-40 straws, depending on size

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For Crispy Cheese Straws:

550ml Sasko cake flour

10ml Moir’s Baking Powder

1 packet Moir’s Yum biscuits, coarsely crushed

150g mature Cheddar cheese

150g soft butter

5ml Bovril

Ice cold water

For the Peppadew Dip:

20 Peppadews

50ml Sour cream

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