OK, I ran out of snacks for Hamish and Duncan so I decided to try some cheese straws. I used the recipe here. The Guardian’s recipe promised “perfect Cheese straws”. Sounded good. The article actually goes into the topic of cheese straws in some depth quoting various chefs, but has its recipe towards the bottom of the main article, above the comments.
I made half quantities again, but even so, it only took a few minutes before my hands started to ache as I rubbed the butter in. I abandoned the manual approach and used a food mixer. This was the first time I’d seriously used a food mixer, so I’m not sure if I used the right blades or not. They were sharp-edged metal things.
I discovered a couple of things about processing stuff in food mixers.
Firstly, if you have to add a lot of an ingredient, a quantity of cheese for example, it’s a lot easier to add bulk ingredients by stopping the mixer and taking the top off and dumping it all in. Shoving it through the tiny hole at the top doesn’t really hack it! Doh!
Secondly, the recipe says to add water slowly until the dough ‘comes together in a firm dough’. What this means is that the dough suddenly goes from a breadcrumb-like consistency to a single sizeable lump and the mixer leaps about the work surface.
Anyway, here’s the dough in cling film ready for the fridge.
After the dough had been in the fridge for 30 minutes, it was just a matter of making the straws and cooking them.
Making them was simple enough, but I misread the instructions and cooked them for only 5 minutes instead of 20 minutes! So I put them in for 5 minutes at a time until they were cooked. Actually they tasted a bit doughy so perhaps I should have cooked them longer. Here’s the finished product.