- 4 oz/ 115 g Unsalted butter, plus extra for greasing
- 3/4 cup All purpose flour, + extra for dusting
- Pinch Salt
- Pinch Paprika
- 1 tsp Mustard powder
- ¾ cup Grated cheese (cheddar or Gruyere)
- 1 Egg, slightly beaten
- 1-2 tbsp Cold water
- Poppy seeds, for sprinkling
Preheat oven to 400F. Lightly grease 2 baking sheets with butter.
Sift flour, salt, paprika and mustard powder into bowl.
Add butter, cutting it into flour mixture with a knife. Mix until mixture resembles bread crumbs.
Stir in the cheese and about half the beaten egg.
Mix in enough water to make a firm dough.
(Dough may be store in the freezer. Thaw at room temperature before rolling out.).
Spread the poppy seeds on a shallow plate.
Turn the dough out onto a lightly floured counter and knead briefly, the roll out.
Using a sharp knife, cut the dough into strips, measuring about 4x ½".
Brush with remaining beaten egg and roll some or all of the straws in the poppy seeds to coat, then arrange on baking sheets.
Bake for about 10 minutes, until golden brown.
Leave the cheese straws on the baking sheets to cool slightly, then transfer to wire racks to completely cool.
Store in an airtight container.
Makes 10-12 servings.