Cheese twigs

I blogged last weekend about my homemade breadsticks, and now I have made Cheese Twigs! There really is no stopping me…

I fancied a change from the Cheesy Feet I feel like I make every week, as snacks for the Smalls, and saw this recipe in the Hungry? book from the people who make Innocent Smoothies.

I was a little dubious that they would turn out like the picture, but they did!
And they taste pretty great too (even if BigSmall turned his nose up at them).
They are less ‘doughy’ and crispier than my attempt at breadsticks was, and I am finding them more than a little addictive…

If you want to try them out

This is what you need:

  • 300g plain flour
  • 1 tsp table salt
  • 7g quick action yeast
  • 75g butter
  • 75g Cheddar cheese, grated
  • 150ml warm milk

This is what you do:

  • Put the flour, salt and yeast in a bowl and mix
  • Then add the butter, and mix until it looks like breadcrumbs (I did this in my freestanding mixer, or you can do it the old-school way like you would making pastry)
  • Add the grated cheese and mix again
  • Pour in the warm milk and mix with a fork (or on slow in your mixer) until it is a soft sticky dough
  • Cover the bowl with a clean tea towel and leave to prove for an hour
  • After an hour (I wasn’t sure if it was supposed to have risen at all, mine hadn’t, and they turned out ok), uncover and knead briefly, and return back to the bowl for another 30 minutes
  • Pre-heat the oven to 150C
  • Use a rolling pin to roll out the dough to about 1cm thick (try to avoid using any flour if at all possible)
  • Use a knife to cut the dough into strips about 1cm wide and then roll then into long pencil shapes
  • Lay on a lined baking sheet and bake in the oven for 20-25 minutes
  • Allow to cool and and store in an airtight container for up to a week (if they last that long..)

Cheese twigs1


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