- TM 31
Ingredients
- 90 g Cheddar cheese
- 90 g unsalted butter
- 1 tbsp Parmesan cheese
- 150 g plain flour
- ½ tsp paprika
- 1 pinch cayenne pepper
- 1 tsp salt
- 1 egg, beaten, for brushing
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I'm cooking this todayRecipe's preparation
Preheat oven to 180°C. Line a biscuit tray with baking paper and set aside.
Place cheddar cheese into mixing bowl and grate 20 sec/speed 8.
Add remaining ingredients and knead 20 sec/
"Dough mode" .Transfer mixture onto a floured silicone bread mat or work surface and bring together by hand.
Roll the dough to a 5mm thickness and cut into strips or small round shapes using a cookie cutter.
Place shapes onto prepared baking tray, brush with beaten egg and cook (180°C) 10-15 minutes until golden brown.
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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Comments
This is a FANTASTIC recipe! I've made these loads of times because these cheese straws mysteriously vanish within hours of me making them.
Here's what I've done to make them even better:
(1) Double the recipe and double the processing times.
(2) Add lots more Parmesan.
(3) Add LOTS of chilli flakes, onion powder, paprika, cayenne pepper and English mustard powder.
(4) Once kneaded, blitz the mixture for 30 secs on speed 9 (this changes the crumbly texture to a nice moist dough).
(5) Only bake for 10 minutes 'cos they're better if not overcooked.
Thanks for the recipe!
I make these with homemade vegan cheese and coconut oil (not virgin). Replace parmesan with 1 T nutritional yeast. Works very well. The coconut oil has to be cold. If it gets too warm, the dough is too sticky.
These are really yummy. A little soft but very tastey. I used half a MC of milk. Thanks for the recipe.
Lou
I can not stop making them. Ive made 6 batches in the last 2 weeks
How long would these last in a air tight container. Could u freeze before baking and then bake them as needed ?
Made these today for my Dad who always loved the ones his mother made. He was lucky to get any as they were delicious and i had to control my taste testing. They went down a treat. I processed the dough about 20 seconds longer and it was fine. Didn't add any extra liquid.
Judy Dinnison | Consultant | Thermomix |
t: 08 9375 8793 | m: 0403 173 040 | e: judy.dinnison@gmail.com.au | w:www.thermomix.com.au |
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Very good but agree with other comments, 1/2 mc of milk worked for me, poured through lid while kneading. Doubled the recipe which worked well too.
Needed milk to bind ingredients - should the butter be melted? (Then it could bind but otherwise much too crumbly to make a dough).
I made these too and my husband loves them. Make them every second day now. i had the same problem, mixture too dry, so now add a little milk to the mixture and this binds it together beautifully and is much easier to work with.
Had a go at making these today, the mixture was very dry & crumbly, couldn't get it to come together, so popped it back in the TM & added about a tablespoon of cold water & kneaded again till blended. They've turned out really well
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