“These are a classic; very easy to make and a great way to use up bits and bobs of cheese tucked away at the back of the fridge. Sometimes I roll the mix out on a floured surface, brush with egg wash and sprinkle with poppy and sesame seeds, but the classic straw is great, and the perfect garnish for a bowl of soup.”

Serves 6 to 8

Prep time: 20 minutes; cooking time 15 to 20 minutes

INGREDIENTS

200g good, strong cheddar or any hard cheese like Mull or Corra Linn, finely grated

190g plain flour, sifted

150g unsalted butter, diced and soft

1 egg

A pinch of good salt

A pinch of paprika pepper

Extra flour for rolling

METHOD

Pre-heat the oven to 190°C.

Combine the flour and butter in a bowl with the seasoning, then mix in the cheese, before adding the egg to form a dough.

Roll the dough out on a floured surface into a rectangle about 1cm thick. Cut into 1cm-wide strips with a sharp knife and lay the straws on a non-stick baking sheet.

Bake for 15 to 20 minutes, or until golden brown. They may take a wee bit longer depending on your oven.

Remove from the oven and place on a wire rack to cool. Serve with some dips like a horseradish crème fraîche or a salsa.