• 28servings
  • 40minutes

Rate this recipe:

Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsB2, B3, B9, B12, H, C, D, P
MineralsFluorine, Chromium, Silicon, Calcium, Sulfur, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. For the cheese straws:

  2. 185g self-raising flour, plus extra for dusting

  3. 65g cold butter, cubed

  4. 125g Tickler, finely grated

  5. 25g Tickler, chopped small

  6. 2 medium eggs, beaten

  7. Crushed black peppercorns

  8. For the pineapple salsa:

  9. 200g fresh or tinned pineapple chunks, finely chopped

  10. 1 mild red chilli, finely chopped

  11. 1/2 red onion, finely chopped

  12. 1 teaspoon caster sugar

  13. Few sprigs coriander, finely chopped

  14. Zest and juice of 1/2 lime

Instructions Jump to Ingredients ↑

  1. Preheat oven to Gas Mark 4 / 180 C. You will need 2 baking trays, lightly oiled.

  2. In a large bowl rub flour and butter together with your fingertips until you have a texture resembling fine breadcrumbs. Mix in grated Tickler and eggs, reserving 1 tablespoon to glaze. Use your hands to knead the dough into a ball.

  3. Place dough onto a lightly floured surface. Dust with a little extra flour and roll out into a 15cm/6” deep oblong, the thickness of a £1 coin. Trim edges so you have a neat oblong, you can re-roll the trimmings to make more straws. Brush the surface with remaining egg, scatter over chopped Tickler, a good pinch of pepper. Cut into strips roughly 2cm wide, and transfer to the baking sheets, spacing them 2cm apart. Bake for 20-25 minutes until deep golden, cool slightly before transferring to a wire rack.

  4. Mix all salsa ingredients together in a bowl and serve with the Tickler straws.


Send feedback