Corny Cheese Straws
These cheese straws have a slightly dense texture, making them more like cheese sticks. They use corn as a base instead of potatoes, offering a unique twist on a classic recipe.
These cheese straws have a slightly dense texture, making them more like cheese sticks. They use corn as a base instead of potatoes, offering a unique twist on a classic recipe.
- 1/2 tsp salt
- 1/2 tsp baking powder
- 2 tbsp softened butter
- 2014 by praerna kartha
- 125 tbsp softened butter + extra for greasing and brushing
- 16 sticks | difficulty: easy | prep: 30 minutes (+30 chill
- 125 gms boiled
- 125 gms grated cheese
- 200 gms all
- 1 tsp red chilly powder
- 1 tsp freshly cracked black pepper sesame and nigella s
- Carbohydrate 3.01422776514064 g
- Cholesterol 63.8678393035339 mg
- Fat 24.1496092063023 g
- Fiber 0.498433347066244 g
- Protein 1.81745672630043 g
- Saturated Fat 15.1518993926351 g
- Serving Size 1 1 recipe (72g)
- Sodium 210.160250025002 mg
- Sugar 2.5157944180744 g
- Trans Fat 1.71401154996713 g
- Calories 230 calories
Step-by-step
- Grind the corn to a paste in the mixie, without adding any water.
- Mix all the dry ingredients together – flour, baking powder, salt, chilly powder and pepper and keep aside.
- In a mixing bowl, mix together the cheese, butter and corn paste until well combined. Add in the flour and rub together, kneading with your hands till the dough comes together. It will be a dry, crumbly, biscuit-y dough. You can add 1-2 tbsp of milk/ buttermilk/ cream if it is too dry and won’t come together.
- Roll into a rough disc and cover with clingfilm. Let this chill in the fridge for 30 minutes.
- Turn on the oven to pre-heat at 180 C, about 15 minutes before you pull out the dough. Also, line a baking sheet with butter paper/ parchment paper/ Silpat. Grease paper with a little butter.
- Roll out the dough on a floured counter into a rough rectangle, about 1/8 inch thick. Using a pizza cutter/ sharp knife, cut it into strips about 1/2 inch wide.
- Pick up each strip, one at a time and twist it before placing it on the baking sheet. They may need two baking sheets and need to be baked in batches.
- Brush the tops with butter and sprinkle on some seeds before popping each batch in the oven for about 16-18 minutes or until golden and slightly puffed.
- Allow them to cool fully, on the baking sheet, before moving them to an airtight container.
- Serve with green chutney/ ketchup/ mayo/ mustard/ salsa/ pesto or any other dipping sauce of your choice.
Standard ingredient lists omit how moisture affects starch hydration when ground corn replaces traditional potato bases in baked snacks. Grinding boiled kernels without added liquid prevents the dough from turning into a sticky paste that refuses to hold its shape during rolling.
- Grind boiled corn kernels as finely as possible without adding water to maintain the structural integrity of the dry ingredients.
- Add one to two tablespoons of cold milk only if the mixture remains too crumbly to form a cohesive ball.
- Chill the wrapped dough in the refrigerator for exactly 30 minutes to firm the butter and make the 1/8-inch thickness easy to slice cleanly.
- Bake the twisted strips at 180 degrees Celsius for 16 to 18 minutes until they achieve a golden color and crisp completely upon cooling.
Proper cooling on the baking sheet allows residual heat to drive off remaining moisture, yielding a sturdy snack that stores safely in airtight containers. Stacking the baked sticks before they reach room temperature traps steam and destroys the desired crisp texture.
