Flaky and light with a hint of spice, these cheese straws are sure to be a hit! I've used Chilli Cheese but you could use any of our cheeses and just add some extra chilli powder if you'd like the same chilli heat! Smoked cheese with chilli would be delicious too!
If you'd like to make a classic cheese straw leave out the caraway seeds and use our Farmhouse cheese instead.
Ellie
4
10 minutes
10 minutes
Snacks
This quick and easy recipe can be made ahead too. Simply slice your cheese straws and freeze then cook from frozen - add on 5 minutes to the baking time.
50g vegan butter block (not spreadable) I used Naturli block
100g plain flour, plus extra for dusting
50g Chilli Cheese
¼ tsp fine sea salt
1 tsp caraway seeds (optional)
1 tbsp soy milk for glazing (optional)
Pre-heat oven to 180°C fan (or 200°C regular) and place your 50g of cheese in the freezer to make it easier to grate.
Cut 50g vegan butter block into small cubes and add to a large mixing bowl. Add in 100g of flour and ¼ tsp fine salt then, using your hands, rub together until the mixture resembles breadcrumbs and there are no large lumps of butter left.
Using the large holes on a box grater, grate in 50g of chilli cheese into the butter and flour mixture. Add 1 tsp of caraway seeds, if using.
With a dinner knife mix the cheese and caraway seeds into the mixture to ensure the cheese is evenly spread throughout.
Add in 2 tsp of water and mix through, first using the knife and then your hands, to bring the mixture into a dough. If it is still too dry add a little more water 1 tsp at a time. It will be quite crumbly, try not to over work it to keep the pastry light! It will look a bit marbled with the red cheese and paler pastry but this is ok!
Flour your work surface and roll out the dough to roughly the thickness of a £1 coin. Don’t worry if the edges are a bit raggedy - they’re going to look rustic and homemade!
Slice the pastry into long strips and place on a baking tray lined with baking paper. You can gently twist them a few times before placing on the tray to make cheese twists.
Brush with soy milk, if using and bake in the oven for 10 minutes until starting to go golden brown. They still be a bit soft when just out of the oven but will firm up as they cool.
