seasame seeds and poppy seeds to sprinkle (optional)
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:30min › Cook:20min › Ready in:50min
Put the flour, cayenne and butter in a bowl and rub together with your fingers until the mixture resembles breadcrumbs, then add the cheese.
Add the whole egg and the other yolk, and the mustard. Mix to bring the mixture together.
Tip the dough onto a lightly floured work surface and knead lightly for 30 seconds. Wrap in clingfilm and chill for 30 minutes.
On a floured work surface, roll out the dough with a floured rolling pin to measure roughly 23x30cm (9x12 in). Cut into 24 straws and carefully twist each straw twice. Lay the straws onto greased baking trays.
Beat the reserved egg white with a fork until frothy. Brush the egg white over the cheese straws then sprinkle with sesame and poppy seeds.
Bake in a preheated 180 C / Gas 4 oven for 18 to 20 minutes, or till golden.
Instead of the self raising flour, you can use 200g plain flour and 1 teaspoon of baking powder.