This may sound cheesy, but these cheese puffs have a charm like no other! Full of flavour with a light and airy texture, they are a grate snack for anytime of the day.
Makes: 25 cheese straws
Time: Refrigerate overnight
You will need:
- 1/2 of Hill St Dough base (195g)
- 1/4 tsp garlic powder and 1/4 tsp onion powder
- 120g cold butter, cut into cubes
- 100g cheddar tasty cheese
- 4 tbsp water
- 15g parmesan cheese for the top
- 1 tbsp sesame seeds
- Sea salt flakes
Measure 180g of the Hill St Dough Base into a mixing bowl, set aside the other 15g for dusting the bench later . Mix in dried parsley, garlic and onion powder with the Dough Base. Add in butter cubes and use fingers to press into the flour. Should have a few lumps but a sandy texture. Grate cheese and lightly toss with the dough mixture.
Add in cold water and lightly knead until the dough comes together. Wrap in baking paper or glad wrap. Store in the fridge overnight.
The next day:
Pre-heat oven to 175 degrees C fan bake. Take dough out of the fridge and let it thaw for 5 minutes.
Lightly dust your bench with some of the extra flour you set aside.
Roll out into a 23cm x 36cm rectangle, around 3-4mm thick.
The dough will seem crumbly at first, but use your hands to press back into a rectangle as you roll it out, it shouldn’t be too sticky and try not to use too much extra flour.
Sprinkle with grated parmesan and sesame seeds and use the rolling pin to lightly press down into the dough.
Use a knife to cut into 1cm strips or cut into any shape you like. Place on a lined baking tray with a little space between them.
Top with a pinch of sea salt flakes.