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Cheese Puffs

Cheese Puffs

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 

Method: 

  • 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.

 

 

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