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About this recipe: These crisp cheese sticks are delicious served fresh and still warm from the oven. Enriched with egg yolks and well flavoured with freshly grated Parmesan cheese, they are made with a combination of wholemeal and plain flour, so that they are substantial without being at all heavy.
Parmesan cheese is not truly vegetarian, as it contains animal rennet. To make this dish 100% vegetarian, omit the cheese or find a suitable vegetarian substitute made without animal rennet. In supermarkets look for the 'parmesan style hard cheeses' which are suitable for vegetarians.
For blue cheese and walnut biscuits, mash 30 g (1 oz) blue cheese, such as Stilton or Danish blue, with 55 g (2 oz) reduced-fat spread. Sift over 45 g (1½ oz) plain wholemeal flour, 30 g (1 oz) self-raising white flour and 30 g (1 oz) ground rice, tipping in the bran left in the sieve. Add 15 g (1 oz) chopped toasted walnuts. Rub together, then knead lightly to form a dough. Shape into a roll about 12 cm (5 in) long. Wrap in cling film and chill for about 30 minutes. Cut into slices, arrange on a baking sheet lined with baking parchment and bake in a preheated 190ºC (375ºF, gas mark 5) oven for 15 minutes. Transfer to a wire rack to cool. Makes about 16 biscuits.
Sesame seeds are a good source of calcium as well as providing iron and zinc. * Wholemeal flour has a lot to offer: dietary fibre, B vitamins and vitamin E, together with iron, selenium and magnesium. Stoneground wholemeal flour has slightly more B vitamins than factory-milled wholemeal flour, because stonegrinding keeps the grain cool. Milling with metal rollers creates heat, which spoils some of the nutrients.