Cheese Straws
Ingredients
Directions
Make the dough
Combine half pound flour, half pound grated cheese, quarter pound butter, a little salt, and half a small spoon of cayenne pepper, then mix like pastry.
Roll out dough very thin and cut into little strips.
Bake
Bake quickly.
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 dough together and sets when baked.
- Grated cheese (in the method)
- Adds savoury flavour and fat, and helps the straws brown in the oven.
- Butter (in the method)
- Adds fat that makes the dough rich and tender as it bakes.
The step that matters
Roll out dough very thin and cut into little strips.. Thin dough has little moisture to hold, so it bakes crisp and light. Thicker dough stays soft and chewy in the middle and may not cook through evenly.
“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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