These light savoury biscuits are especially popular served with aperitifs.
ABOUT 30 STRAWS
4 oz. flour
½ teaspoon salt
½ teaspoon cayenne pepper
3 oz. unsalted butter cut into small pieces
4 tablespoons finely grated Cheddar cheese
1 egg yolk, lightly beaten
1 tablespoon iced water
In a medium-sized bowl, sift together the flour, salt and cayenne. Add the butter and rub it into the flour with your
fingertips until the mixture resembles fine breadcrumbs. Stir in the grated cheese.
In a teacup, mix together the egg yolk and water. Add the liquid to the butter-and-flour mixture and, with a fork or spoon, mix well until a fairly stiff dough is formed. Roll the dough into a ball and wrap it in greaseproof or waxed
paper. Place it in the refrigerator to chill for 1 hour.
Preheat the oven to fairly hot 400°F (Gas Mark 6, 200°C).
On a lightly floured surface, roll out the chilled dough into a rectangle about J inch thick. Cut the dough into strips
about 2 inches long and J inch wide.
Arrange the strips on an ungreased baking sheet and bake in the centre of the oven for about 15 minutes, or until the straws are very light brown in colour.
Remove the baking sheet from the oven and allow the straws to cool before serving.