Katie Quinn Davies cheddar straws are the perfect accompaniment to summer soups.
- Combine flour, yeast and cheese in an electric mixer fitted with a dough hook, then, with the motor running at low speed, gradually add 160ml warm water until the dough comes together. Add 1/2 tsp salt and 2 tsp poppyseeds, then mix for a further 2-3 minutes until well combined.
- Turn out dough onto a lightly floured surface and knead for 3 minutes or until smooth and elastic. Transfer dough to a lightly oiled bowl, cover with plastic wrap, then set aside in a warm spot for 45 minutes or until doubled in size.
- Preheat the oven to 180C. Line 2 large baking trays with baking paper.
- Knock back dough on a lightly floured surface, then cut off a 1 tbs portion of dough. Using your hands, roll the portion into a 1cm-thin straw approximately 25cm long. Transfer to a prepared baking tray, then repeat with remaining dough. Brush the straws with melted butter and scatter with the remaining 2 tsp poppyseeds. Bake the straws, switching the position of the trays halfway through cooking so they’re evenly golden, for 30 minutes or until golden and crisp. Transfer to a wire rack to cool completely, then serve.
You may need it
Mixing Bowl Set
Surface Utensil Holder
Kitchen Utensil Set