Fennel and Lemon Straws

Posted on October 15, 2010


I’m on a bit of a mission to master cheese straws or breadstick or twisted savory snacks…. I’m not sure what their title is because I’m experimenting a lot with flavours and textures in my quest for perfection. It’s a dangerous mission, largely for my waistline as there really isn’t much in the way of health benefits to be drawn from these delights. The mix of flour, butter, cheese and salt in whatever ratio is appropriate can never be considered a dieters dream. However, the flaky snap and salty gorgeousness of these taste-sensations can not be contested.

My mission starts here with an elegant concoction to be served perhaps with a selection of cheese or as pre-dinner nibbles. I’m quite partial to fennel and the lemonyness of these straws which raises them out of man-snack territory into something more female-friendly…

110g plain flour, 40g unsalted butter, ½ tsp salt. 2 tsp fennel, 1 lemon (zested), 100ml water, extra flour for dusting

 Preheat oven to 170c. Mix flour, butter, zest, fennel and salt in food processor until crumbed. Add ½ of water and pull together into dough, adding more water if required. Wrap in clingfilm and chill for 10 minutes. Remove and roll into rectangle (6mm thick) on floured surface. Use sharp knife to cut 1cm strips and twist. Layout of parchment lined baking sheet and bake for 20 minutes until golden. Remove, cool and serve.