I had 2 extra egg yolks to be used up after making the meringue cookies, so I found yet another recipe through Googling what to do with left over egg yolks. Instead of making straws, I decided to go the lazy route and cut using a biscuit cutter. I also used up some mustard cheddar we had (as I said before, we love mustard) instead of plain cheddar. The fresh ones were great, and reheating on “toast” in the toaster oven makes them even better than they were when fresh. You learn something new every day!
- 1 1/3 cups grated cheese (you can use a strong cheddar, or a mixture of your left over cheeses) [I used mustard cheddar and some queso fresco]
- 1 cup plain flour
- 2 level teaspoons baking powder
- Pinch cayenne pepper
- 7 tbsp butter
- 2 egg yolks
- Heat oven to 350F
- Line or lightly grease 2 baking sheets
- Put flour, baking powder and butter into the food processor and process until like breadcrumbs. Add the cheese and give a quick whiz, then add the egg and process into a dough.
- Turn out. Flour the table and pat or roll the dough out. Cut into straws or use a small cookie cutter. Place on baking sheets and bake for 8-12 minutes until lightly browned. Allow to cool for a few minutes before moving to a wire rack.