Parmesan Cheese Straws
|Plain flour||4 Ounce (About 100 Gram)|
|Butter/Margarine||2 Ounce (About 50 Gram)|
|Parmesan cheese||1 Ounce, finely grated (About 25 Gram)|
|Cold water||2 Tablespoon|
Lightly grease two baking trays.
Sift together the flour, salt and cayenne.
Rub in the butter or margarine until the mixture resembles fine breadcrumbs, then stir in the Parmesan.
Bind the mixture to a firm dough with the egg yolk and water.
Knead the dough lightly, then roll it out on a floured board to a rectangle 10 cm/4 in in width.
Trim the edges and cut into 5 mm/1/4 in strips along the width of the rectangle.
Re roll the trimmings and cut out a few rings with 5 cm/2 in and 3 cm/ 1 1/4 in plain cutters.
Using a palette knife, carefully transfer the strips and rings to the prepared baking trays.
Bake the cheese straws in a moderately hot oven (200 C, 400 F, gas 6) for 10-15 minutes, or until they are a pale golden brown.
Remove the hot biscuits from the trays and transfer them to a wire rack to cool completely.
Put bundles of cheese straws into the cooked rings.
Variation Cheese canapes: roll out the dough to a thickness of 3 mm/1/8 in.
Cut it into rounds with a 3.5 cm/ 1 1/2 in cutter.
Bake and cool the biscuits in the same way as cheese straws.
Soften 225 g/8 oz of cream cheese and put it into a piping bag fitted with a large star nozzle.
Pipe a swirl of cream cheese on to each biscuit and garnish with either a small piece of stuffed olive or gherkin, pineapple or a few snipped chives.