Cheese Straws
Ingredients
Directions
Make the dough
Chop together 1 cup flour, 1/2 cup butter and 1 salt spoon of salt.
Mix to a stiff dough.
Layer and shape
Roll out very thin and sprinkle with 2 tablespoons cheese.
Roll out again and sprinkle.
Add 1 salt spoon of salt.
Cut in narrow strips.
Bake
Bake in a moderate oven for ten or fifteen minutes.
Nutrition, whole recipe (rough)
What these numbers assume: 2 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Cheese | 1 oz (28g) cheddar | 113 |
| Salt | 1 tsp (6g) | 0 |
One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.
Explore the science
What each ingredient does
- Flour (in the method)
- Provides the structure that holds the stiff dough together.
- Butter (in the method)
- Adds fat that makes the dough short and tender.
- Cheese
- Adds savoury, sharp flavour to the dough layers.
The step that matters
Roll out very thin. Thin dough dries and crisps evenly in the oven, so the straws turn crunchy. Thick dough stays soft and doughy in the middle, so rolling it thin matters for the final texture.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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