I realise one of my fellow bloggers has had a crack at these before (from another tome, I’m using ‘Cookies and Biscuits’ in the Good Housekeeping Institute’s Cookery Compendium, Waverly 1955) but I’m going to a picnic tomorrow and anyway, I love them. Such a ominous illustration though! Curry knots and savoury plaits are clearly the snacks of doom. The little ‘boat shaped’ (I’m assuming that’s ’50s cookbook talk for ‘pointy oval’) cheese biscuits appear to be about to fall into the abyss.
Cheese Straws and Biscuits
Salt and cayenne pepper
½ an egg yolk
1 ½ oz butter or margarine
2oz grated cheese
Sieve the dry ingredients and rub in the fat very lightly with the fingertips. Add the cheese and mix well. Beat the yolk with about 1 tablespoon of water and mix into the dry ingredients, to give a stiff dough. Knead lightly, then place on a floured board and roll out into a strip about 4 inches wide. Trim and cut across into “straws”. Cut rings from the trimmings.
Place biscuits on a greased tin and bake in a moderately hot oven until golden brown and firm – about 7 – 10 minutes. When cold place straws through rings, and serve hot or cold.
This cheese pastry is the basis of many savoury biscuits, and can be cut into triangles, boat shapes etc as seen in the picture.
- I followed the recipe exactly including taking the advice of the last paragraph and making some triangular ones and some round ones. (I’m easily amused.)
- If you’re using a cutter, keep some of the yolk and water mix by you as you work, so when you squeeze the trimmings back together to roll out again and cut some more, you can add a little, to prevent the dough from becoming too dry and cracking. (You may need more than 1/2 yolk per batch anyway.)
They worked perfectly – although I may have overdone it slightly with the cayenne pepper.
Baked by Elly