Zhug cheese straws

Ingredients

• 365g plain flour
• ½ tsp baking powder
• 1 tbsp coriander seeds, crushed
• 1 tsp English mustard powder
• 1 tsp smoked paprika
• 1 tsp freshly ground black pepper
• 200g cold salted butter, cubed
• 150g vintage red leicester, finely grated
• 60g parmesan, finely grated
• 2 large egg yolks
• 60g zhug

Method

In a large bowl, whisk together the plain flour, baking powder, coriander seeds, English mustard powder, paprika and black pepper.

Next add the cubes of cold butter and use your fingers to rub them into the spicy flour until you have the texture of fine breadcrumbs. Next add the grated cheeses, mixing through evenly.

Whisk the eggs yolks then pour them in, using your hands to start bringing everything together as a dough. Add 2 tsp cold water and continue to work to bring the dough together. Add a further 1-2 tsp water if absolutely needed.

Press together into one tight ball, then flatten out into a tight square, pressing together any cracks. Wrap in cling film and leave to rest in the fridge for 45 mins.

Heat the oven to 205C.

Take the chilled dough out of the fridge, divide in half and roll one half into a large rectangle with a 5mm depth – again, pressing together any cracks. Use a ruler to cut out 15 cheese straws measuring 15cm x 1.5cm x 0.5cm (or larger if you prefer them bigger). Spread out across lined baking sheets then generously brush with the zhug. Either repeat with the other half of the dough to use it all up, or you can keep this in the fridge for another time.

Bake in the oven for 14-15 mins until they’ve risen and are golden on top. Remove from the oven and leave to cool on a wire rack – they’ll go flaky-crispy as they cool. Brush with more zhug if you like. Enjoy with drinks.

Image: Stuart Ovenden