Be the first to
rate this recipe!
Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 24
  • Amount Per Serving
  • Calories: 74.9
  • Total Fat: 5.1 g
  • Cholesterol: 14.1 mg
  • Sodium: 22.7 mg
  • Total Carbs: 5.7 g
  • Dietary Fiber: 0.9 g
  • Protein: 1.7 g

View full nutritional breakdown of Buckwheat Cheese Straws calories by ingredient
Report Inappropriate Recipe

Buckwheat Cheese Straws

Submitted by: RAINBOWACTIVIST

Introduction

One of my favorite recipe websites, 101 Cookbooks, posted this originally here: http://www.101cookbooks.com/archives/buckw
heat-cheese-straws-recipe.html
One of my favorite recipe websites, 101 Cookbooks, posted this originally here: http://www.101cookbooks.com/archives/buckw
heat-cheese-straws-recipe.html

Number of Servings: 24

Ingredients

    1/2 cup buckwheat flour
    1 cup whole wheat pastry flour
    1 teaspoon fine grain sea salt
    1 teaspoon fresh thyme, chopped
    8 tablespoons (4 ounces) unsalted butter, cold, cut into 1/4-inch cubes
    3/4 cup (2 1/2 ounces) white cheddar, shredded on a box grater
    1/2 cup ice cold water

SparkPeople Sponsored Video


Directions

Combine the flours, salt and thyme in a bowl of a food processor. Add the butter and pulse until the mixture resembles little pebbles in a beach of sandy flour (about 20 quick pulses). Alternately, you can cut the butter in using a knife and fork. Transfer to a mixing bowl and toss in the cheese. Sprinkle with ice water and use your hands or a spoon to stir it through and bring everything together into a ball of dough. Flatten the ball into a 1-inch thick square patty, wrap well in plastic, and place in the freezer for thirty minutes.

In the meantime, preheat your oven to 400F degrees. Line a baking sheet with parchment paper or a Silpat, and place a rack in the middle of the oven.

I find it easiest to work with one half of the dough at a time. Remove the dough from the freezer, cut in half, re-wrap the half you won't be using immediately, and place it back in the freezer. If the dough gets too warm it is difficult to work with. On a well-floured surface roll out the remaining dough into a rectangle roughly 6x12-inches and 1/4-inch thick. Use a knife to cut 1/2-inch wide strips (see photo), each about 6-inches long. Now take a strip of dough and gently pinch it all along its length so that it is easier to roll out into a straw shape roughly 12-inches long. If the dough is giving you trouble, consider chilling it a bit longer. Place each straw on the prepared baking sheet, and repeat with the remaining strips, leaving at least 1/2 inch between each straw.

Bake the straws one pan at a time for about 8-10 minutes, or until the straws look set, and the cheese is golden where it is touching the pan. Flip each straw and bake for another 2-3 minutes on the other side. Keep in mind if your straws are on the thin side, they'll bake in a flash, if they are slightly thicker they will need to go longer. Remove from oven and let cool, they will crisp more as they cool.

Sometimes I bake off half the dough, and keep the other half in the freezer for another day, but feel free to bake all of it - repeating the process with the second half of reserved dough.

Makes about 4 dozen straws.
One serving = 2 straws.

Number of Servings: 24

Recipe submitted by SparkPeople user RAINBOWACTIVIST.






Great Stories from around the Web


Rate This Recipe