Blue Cheese Straws

These crisp buttery cheese straws are positively mouthwatering. The straws will keep in an airtight container for up to 3 days.

10 oz (300 g) Danish blue cheese, crumbled
1 cup (250 mL) all-purpose flour, sifted
6 tbsp (90 mL) cornstarch
7 tbsp (105 mL) unsalted butter, softened
Pinch kosher salt
1/2 tsp (2 mL) freshly cracked black pepper
1 tbsp (15 mL) black sesame seeds

1. Preheat oven to 375°F (190°C). Line 2 baking sheets with parchment paper.
2. In a food processor fitted with a metal blade attachment, pulse blue cheese, flour, cornstarch, butter, salt and pepper just until dough comes together. Turn dough onto a board and pat it into 2 equal squares. Wrap squares separately in plastic and refrigerate 30 minutes.
3. On a floured surface roll each dough square into a 12 x 6-inch (30 x 15-cm) rectangle. Sprinkle sesame seeds on top and press into dough. Cut each dough rectangle into 6-inch (15-cm) long, 1/2-inch (1-cm) wide strips (you should have 48 strips in total). Gently twist the strips into slight spirals (you'll only be able to twist once or the strips will break). Arrange strips on the prepared baking sheets 1/2-inch (1-cm) apart. Bake straws for about 12 minutes or until golden brown and crisp, shifting the pans in the oven halfway through cooking time. Cool on the baking sheets.

Serves 12 (4 straws each)