Camembert Straws

I like to think of these Camembert Straws as the sophisticated version of a basic cheese straw.  These are made from scratch, using a delicious creamy wheel of Camembert, and seasoned with cracked black pepper.

I’ve been amazed at the cost of food with all the price increases due to our weakened South African Rand.  My Woolworths basket seems to be costing almost double the price it was a few months back, and a few times recently I have even queried my till slip.   So, no more extravagant packets of biscuits and tasty delights for me, when I know I can make them for a fraction of the price, and they will most probably taste better too.

Camembert is soft and creamy, which makes these cheese straws delicate, yet with a delicious cheesy tang.  Although most cheese straws use pre-made puff pastry, there is no need to go out and buy that.  Here I have used normal flour, with a little cornflour, a few tablespoons of butter, a small round of camembert and some salt and cracked black pepper.  Another delicious addition would be sesame seeds.

The History of Camembert

Legend has it that during the terrors of the French Revolution a kindly farmer’s wife, Marie Harel, from the village of Camembert in Normandy, hid a persecuted priest who fled from the area of Brie which was already famous for it’s soft white cheese.

In gratitude the priest shared with her all of his skills in the art of cheese making.  As is often the case this new delicious soft cheese took on the name of the place of its origin and Camembert was born.”

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Camembert Straws

Prep Time

30 mins

Cook Time

8 mins

Total Time

38 mins

 

Course: Baking, Savory

Servings: 24

Author: Shades of Cinnamon

Ingredients

• 70 g ( 1/2cup ) flour
• 27 g (3 Tablespoons) cornstarch
• 1.5 g (1/2 tsp) salt
• 1.5 g (1/2 tsp) ground black pepper
• 130 g (4 ounces) Camembert cheese, softened and cut into cubes
• 45 g (3 Tablespoons) softened butter

Instructions

1. In a food processor combine flour, cornstarch, salt and pepper and pulse to aerate.
2. Add chopped Camembert cheese and butter.
3. Pulse until the dough just comes together, do not over mix.
4. Place dough in plastic wrap and freeze for 1 hour.
5. Heat oven to 190ºC/ 375ºF.
6. Using a heavily floured surface, roll chilled dough into 12 x 6 in / 30x15cm rectangle. This is an approximate measurement.
7. Cut into thin slices and twist ends in opposite directions to make spiral straws.
8. Re roll dough that is cut off the edges .
9. Place twisted straws on baking trays covered with a silpat or baking paper.
10. Cook until golden brown , approximately 6-8 minuts.
11. Cool on wire rack and place in airtight container until needed.
12. TIP: The dough can be kept in the freezer for up to 4 days