Cheese Straws
Recipe highlights
Total cooking time:
1 hr
Category:
Low Protein Diet - Phe Exchange Value 0 (exchange per serving 0)
Servings:
20
Ingredients**
- 150g Loprofin Mix
- 30g cold butter
- 30g cold vegetable shortening
- 50g low protein parmesan cheese finely grated
- Salt/pepper
- 1 tsp mustard powder
Method
- Cut the butter and vegetable shortening into small cubes - place in the freezer for 10 minutes
- Next, in a bowl, mix the Loprofin Mix, mustard powder, seasoning with salt and pepper
- Then, add the cold butter and vegetable shortening into the bowl and rub them in with the tips of your fingers - the mixture should look like breadcrumbs
- Now, add the grated low protein parmesan cheese and stir with a knife
- Then add cold water, a spoon at a time, until the dough comes together into a soft ball
- Wrap the ball in plastic wrap and chill for 30 minutes
- Once the dough has rested, roll it out between 2 pieces of baking paper to the thickness of a pound coin
- You can use cookie cutters to cut the dough out or use a sharp knife and cut into fingers for straws
- Finally, place the dough on a lined baking sheet and bake at 170oc for 8/10 minutes until set and a light golden brown, cool on the tray before storing in an airtight tin
Chef tips
- The dough can be frozen before baking making it great for batch booking
- You can add mixed herbs or other spices like ground paprika or chilli powder to add some heat
- You can also add pesto, tomato puree, chopped olives to the mix to change the flavours