Champagne and cheese straws, the perfect match

Champagne and cheese straws, the perfect match

Whilst I try to eat well during the week I have a HUGE weakness for cheese in all its glorious forms and find that I indulge this obsession massively come the weekend! This weekend I treated myself to one of my favourite things of all time – cheese straws. They are so full of bad things I try not to make them too often but whenever I have Champagne I simply have to have these to hand, and as I happened to take home a bottle of the delicious Pierre Mignon Brut Reserve Premier Cru NV on Friday it seemed only right I should knock up a batch to have with it! In my opinion they are quite simply the best match in wine and food history.

Cheese Straw Ingredients

  • 175g Plain Flour
  • 100g Butter
  • 150g Grated Cheese – (whatever you have lurking in the fridge will work but the best choices are a strong Cheddar or Gruyere)
  • 1 tsp Mustard Powder
  • ½ tsp Smoked Paprika
  • Pinch of Salt
  • 2 tsp Freshly Ground Black Pepper – or less or you are not a huge black pepper fan.
  • 1 Egg, beaten

Method

Rub together the butter and flour until it forms fine breadcrumbs. Add the mustard powder, paprika, salt, pepper and cheese and stir to combine. Then add the beaten egg and mix into a ball – wrap this in cling film and pop in the fridge for 30 minutes or so to chill briefly. Once chilled, roll out the dough and cut into straws – or use a cookie cutter for ease – place on a greased baking tray and bake at 190 for 12-14 minutes (I find turning the tray halfway through helps them brown more evenly) or until golden brown – you generally know they are done by the incredible smell that emanates from the oven. Leave to cool a little before transferring to a wire rack and see how long you can resist them…!