Recipe for blue cheese and pink pepper straws

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I love these ultra light cheese straws and they are easy to make. Crush the pastry ingredients with your fingers and mix in the cooled butter and cheese in the simplest way with a scraper. Brushing the cake with the egg white halfway through the baking time makes it slightly less crumbly, but you can skip this step if you prefer.

Times

Preparation time: 20 minutes plus cool down time

Cooking time: 20 minutes

Do it

30

Ingridients

  • 100 g plain flour
  • A pinch of chili flakes
  • 60 g cold butter
  • 80 g of stilton
  • 1 tablespoon of pink peppercorns
  • 1 egg

The method

  1. Mix flour and chili flakes in a bowl. Grate the butter (use the coarse side of the grater) and mix it with the flour, which you rub in very lightly. It will still be lumpy – that’s what you want. Grate into the stilton.
  2. Take half a tablespoon of pink peppercorns and roughly chop or pound them with a pestle and mortar. Add to a bowl and mix everything together with your fingers. Separate the eggs and add the yolk to the bowl and mix it with a knife. Reserve the egg white.
  3. Turn the lumpy, crumbly mixture onto a baking sheet lined with a large sheet of baking paper. Fold it into a pile and with some baking paper placed on top because it will be a little sticky, press, shape and roll the dough into an oblong about 30 x 13 cm and ½ cm deep.
  4. If you have time, wrap the dough in paper and refrigerate it for at least an hour or up to a day (you can freeze the dough well-wrapped for up to two months).
  5. Cut the cooled dough, which is still on the baking paper, into 30 straws, about 1 cm wide. Arrange on a baking sheet.
  6. Bake at 180C/160C fan/gas mark 4 for 10 minutes. At this point, you can beat the egg white with a pinch of salt and lightly coat the straws with it, and sprinkle some more cracked pink pepper if you like. Bake for a further 10 minutes until lightly colored or until desired darkness.
  7. Allow to cool for five minutes on the tray before carefully transferring to a wire rack to cool. Store in an airtight container for up to two days.

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