Cheese Snacks

[Alan]

Cheese Snacks:

225g Flour
3g salt
3g cayenne pepper
80g butter
90g Tasty cheese
60g parmesan cheese
:


Place Flour, Salt and cayenne pepper in thermomix bowl speed 6 for 5 seconds. Add butter and both cheeses mix until it just comes together (about 15 seconds/speed 3). Form dough into a log shape and put into the fridge to chill. With a sharp knife cut 2cm thick slices of the roll. Bake at 180 for about 15 minutes or until golden. Leave to cool before eating.:


Photos:

Tips/Hints:

[Alan]

I forgot to add
After adding butter and cheese mix on speed 3

[em]

sounds yum, i shall try this on the weekend

[cookie1]

Like the delicious cheese straws we used to make 'in the olden days'.  Thanks Alan.

[Thermomixer]

Good work Alan - I also like cheesy biscuits.  So moreish. Thanks

[ThermomixBlogger]

This looks so easy peasy and cheezy... 
 I've decided this will be my contribution to next week's music jam party. Woo hoo, here we come!

[Nay-nay]

Thanks for a savoury baking recipe - a couple questions - How did you measure the 3g? Haven't got any Parmesan on hand, can I just use tasty if so will I need extra salt? Will post piccy if I get them to turn out.

[Nay-nay]

Well I just don't know what I did wrong but I couldn't form the log - it was just too crumbly not dough but like shortbread crumbs. I ended up adding an egg and 1Tbsp of water and then it became dough. I rolled the log in some smokey paprika and it ended up taking about 40mins to bake. The hubby and kids don't know the difference and thought they were great. They did end up like a shortbread texture. 

[cookie1]

The smoky paprika really sets them off. Well done.

[Thermomixer]

I made a version of these last night and decided to be lazy and just made straws by rolling the dough between 2 pieces of baking paper.

MrsT approved - thanks

[ladybird]

I made these today and they had good flavour, brushed egg over the top before cooking (and have frozen most of the mixture to make on Tuesday anyway)

just wondering what would I need to do to adjust it so the texture is less 'shortbready' and either more like the puff pastry cheese sticks? or more crispy...

thanks!

[Debbiebillg]

I haven't made these, however last week I made some sausage rolls (and used bought puff pastry sheets).  I cooked them over two days and the first day I brushed them with egg and the second day I didn't have an egg so I brushed them with a little melted butter. The pastry was straight out of the freezer both days, and I rolled them and cooked them straight away.  I couldn't believe the difference in the texture of the pastry for such a small variation.  The ones with melted butter kind of were more flaky, light and melt in your mouth kind of thing.  So I would give some a go with melted butter if it was me. 
Debbie

[cookie1]

That is an amzing difference.