Well folks, here we go again with yet another appetizer recipe from the LCBO. The ‘official’ weekend is coming to a close so you might want to try making these before tomorrow, but either way I’m sure these will keep your guests coming back for more. I think I love these more then the Baked Lamb Samosas – but it is close 😉
Anyways, don’t just take my word for it, try these out as I’m sure you’ll love them too – plus they’re super easy to make!
These crisp buttery cheese straws are positively mouthwatering. The straws will keep in an airtight container for up to 3 days.
Blue Cheese Straws
By: Dana Speers
|10 oz (300 g) Danish blue cheese, crumbled
1 cup (250 mL) all-purpose flour, sifted
6 tbsp (90 mL) cornstarch
7 tbsp (105 mL) unsalted butter, softened
Pinch kosher salt
1/2 tsp (2 mL) freshly cracked black pepper
1 tbsp (15 mL) black sesame seeds
- Preheat oven to 375°F (190°C). Line 2 baking sheets with parchment paper.
- In a food processor fitted with a metal blade attachment, pulse blue cheese, flour, cornstarch, butter, salt and pepper just until dough comes together. Turn dough onto a board and pat it into 2 equal squares. Wrap squares separately in plastic and refrigerate 30 minutes.
- On a floured surface roll each dough square into a 12 x 6-inch (30 x 15-cm) rectangle. Sprinkle sesame seeds on top and press into dough. Cut each dough rectangle into 6-inch (15-cm) long, 1/2-inch (1-cm) wide strips (you should have 48 strips in total). Gently twist the strips into slight spirals (you’ll only be able to twist once or the strips will break). Arrange strips on the prepared baking sheets 1/2-inch (1-cm) apart. Bake straws for about 12 minutes or until golden brown and crisp, shifting the pans in the oven halfway through cooking time. Cool on the baking sheets.
Serves 12 (4 straws each)