Cheese straws, served with cured olives and baby French radishes, are a perfect match for a pre-dinner aperitif.½ cup (125 mL) flour
½ cup (125 mL) finely grated Gruyère cheese
¼ tsp (1 mL) salt
1/8 tsp (0.5 mL) cayenne
1/8 tsp (0.5 mL) paprika
¼ cup (50 mL) butter, diced
2 tbsp (25 mL) milk
½ cup (125 mL) finely grated Gruyère cheese
¼ tsp (1 mL) salt
1/8 tsp (0.5 mL) cayenne
1/8 tsp (0.5 mL) paprika
¼ cup (50 mL) butter, diced
2 tbsp (25 mL) milk
1. Preheat the oven to 425ºF (220ºC).
2. Place the flour, cheese, salt, cayenne and paprika in a food processor and pulse to mix. Add the butter and pulse to blend. Add the milk and pulse until the mixture begins to form a dough.
3. Tip the dough onto a floured surface and knead gently. Roll small pieces of dough into strips the length and thickness of pencils.
4. Place the straws on a baking sheet and bake for 10 to 12 minutes, or until golden brown.
2. Place the flour, cheese, salt, cayenne and paprika in a food processor and pulse to mix. Add the butter and pulse to blend. Add the milk and pulse until the mixture begins to form a dough.
3. Tip the dough onto a floured surface and knead gently. Roll small pieces of dough into strips the length and thickness of pencils.
4. Place the straws on a baking sheet and bake for 10 to 12 minutes, or until golden brown.
Makes about 20 straws
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