I haven’t been on here for a few weeks as I have been busy sorting out The Boy’s upcoming birthday party and dealing with a tantruming Little Lady. But yesterday my cupboards were looking quite bare as I am doing my big shop this weekend but I felt like making something for the kids for their after school snack. I was about to make my yummy Easy Peasy Cheesey Scones yesterday then realised I had run out of eggs so I googled egg free scone recipes and found this lovely one for cheese straws.
As usual I made a couple of minor adjustments and they took me 25 mins from start to finish and were a huge hit with my kids! I added in some Marmite (vegemite) instead of the mustard and they were delicious and great for egg-allergic kids.
- 150g grated mature cheddar cheese
- 40g butter- room temperature (I actually used Stork)
- 160g plain flour
- 1/2 tbsp Marmite (optional)
- Milk – as much as is required
Preheat the oven to 190 C and grease a baking tray or use a non stick silicone mat.
Grate the cheese and put it in a bowl with the butter, flour and Marmite. Using your hands mix it all together adding in some milk if it’s dry and some more flour if it’s too wet (I kept adding in milk then realising it was too wet then adding in more flour then realising it was too dry and on and on!). Mix it until you get a rough kind of dough then put it on a floured work surface or chopping board. Knead it a bit then roll it out until its about 1/2 a cm thick. Using a sharp knife cut the dough into strips about 5 cm long and 1-2 cm wide. Hold both ends of a strip and twist one of your hands to make a twirly twisty curly thing (!). Do it for all the strips and put them on the baking tray. Bake in the oven for about 15-20 minutes checking to see if they are done regularly. Mine took 20 minutes as I wanted them browned. Leave them to cool for a few minutes then enjoy! I kept mine in a Tupperware container (they didn’t last long until they were all eaten!) but they can be stored like this for a couple of days or frozen.