Whole Wheat Cheese Straws
Adapted from New York Times Cheese Wafers or Straws
2 cups Bob's Red Mill Organic Whole Wheat Flour
1/2 teaspoon salt
1/2 pound cold unsalted butter (2 sticks), cut in 1/4-inch pieces
4 ounces coarsely grated cheddar cheese - you could use any flavorful hard cheese
1/2 cup cold milk
1 egg, beaten, for egg wash
Flaky salt, for sprinkling
Mix flour and salt in bowl, using your fingers, mix half the butter into the flour until it becomes like crumbly sand. Add the rest of the butter chunks and cheese and stir with a fork. Mix in milk and form dough into a ball with floured hands. Pat dough into a rectangle about 1 inch thick.
Dust dough with flour and roll into a long rectangle, about 8 x 14 inches and about 1/2-inch thick. Fold dough into thirds, like folding a letter, one side over the middle, then the next. Dust again with flour and roll out to make same size rectangle, then fold it again. Dust and repeat again. Wrap well in plastic film and refrigerate for at least 1 hour, or up to 1 day in advance.
Heat oven to 400°F. Cut dough in half. Refrigerate half the dough and roll the other piece out to a thickness of about 1/8-inch. Cut dough into strips approximately 1/2-inch wide and 5 inches long. Twist 2 or 3 times and press ends down.
Place on a parchment-lined baking sheet and brush lightly with egg wash. Sprinkle with flaky salt. Bake for 8 to 9 minutes, until well browned and crisp. Let cool before serving. Repeat with remaining dough.
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