The Best Cheddar & Onion Marmalade Straws/Swirls

Posted by Sally on October 31, 2011

The perfect snack to enhance any buffet, bursting full of flavour!

The Best Cheddar & Onion Marmalade Straws/Swirls

Cheese Swirls
  1. Heat oven to 220C/425F/Gas 7. Lightly grease a large baking sheet with butter and cover it with a piece of baking parchment.

  2. Finely crumble our British Cheddar Cheese into a mixing bowl. Sift in the flour and add a sprinkling of cayenne pepper (remember it can be very spicy). Add some freshly ground black pepper and mix.

  3. Cut the butter into little cubes and rub them into the mixture with your fingertips. When the butter has almost disappeared into the flour and you have a crumbly mixture, stir in the egg yolk with a butter knife.

  4. Gather the pastry (that you have just made) into a ball of dough (it should come together very easily). Dust a clean work surface with plenty of flour. Carefully roll out the cheese dough into a rough square. It should be about 5mm thick. Neaten the edges with the side of your hand.

  5. With a sharp knife, cut the square into strips, then each strip into fingers. Gently lift them on to the lined baking sheet, leaving a little space between each one.

  6. Wearing oven gloves, place the baking sheet in the oven and bake for about eight minutes, but check after five or six minutes, as oven temperatures vary. The cheese straws should be a very pale golden brown. They are fragile when they come out of the oven, so leave them to sit for five minutes before you try to move them. Then carefully lift up the baking parchment and transfer everything to a wire rack to cool for a few more minutes.

  7. Serve Immediately.


Tip: Why not try the above recipe with a teaspoon of our Onion Marmalade added to the dough mixture, you get the best Cheddar and Onion Marmalade straws/swirls.

100g/3½oz butter, plus extra for greasing
150g/5¼oz ‘The Truckle Cheese Co’ Vintage Mature Cheddar cheese
100g/3½oz plain flour, plus extra for dusting the work surface
cayenne pepper
freshly ground black pepper
1 free-range egg yolk


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