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Cheese straws

From Market Kitchen
For buttery cheese straws with a difference, try Tana Ramsay's version with sun-dried tomatoes and poppy seeds

Cheese straws

Method

1. Preheat the oven to 200C/gas 6.

2. Rub together the wholemeal and plain flour with the butter until you have fine crumbs.

3. Add the egg yolk, cheese, sun-dried tomatoes and the mustard powder. Mix together, then knead into a ball.

4. Roll out the dough on a floured work surface to approximately 5mm thick. Cut the pastry into straws, about 1.5cm wide and 15cm long.

5. Brush the straws with the beaten egg white and sprinkle with the poppy seeds. Gently push them into the pastry.

6. Using a fish slice place the straws onto a lightly greased baking tray and bake for 10 minutes until lightly golden.

7. Remove immediately to a cooling rack to avoid overcooking the bottom. To makes them into Halloween snakes, dot with Marmite for the eyes and place a rosemary leaf on the end as a tongue.

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Serves: 25

Prep: 15 min
Cook: 10 min

Ingredients
75g wholemeal flour
60g plain flour, plus extra for dusting
125g Butter, cubed, plus extra for greasing
1 egg, separated
60g mixture of cheddar and Parmesan, finely grated
10 sun-dried Tomatoes, finely chopped
1/2 tsp mustard powder
2 tsp poppy seeds
Marmite, to garnish
Rosemary, to garnish