Family and Kids

Wholemeal Cheese Straws with Pesto Dip

cook 30 mins
  • 50 g (2 oz) softened butter, plus extra for greasing
  • 125 g (4 oz) Cheddar cheese, grated
  • 125 g (4 oz) wholemeal plain flour, plus extra for dusting
  • beaten egg, to glaze
  • 2 tablespoons sesame seeds
  • 1/4 teaspoon chilli powder
  • 3 tablespoons pesto
  • 75 g (3 oz) soft cheese
  • 3 tablespoons milk
  • Lightly grease a baking sheet.
  • Blend the butter and cheese in a food processor. Stir in the flour and 3 tbsp water and form into a soft dough. Turn out onto a lightly floured surface and roll out to about o.5 cm (1/4 inch) thick. Brush with beaten egg, then cut into 1.5 cm (3/4 inch) x 10 cm long strips and sprinkle with the sesame seeds and chilli powder. Place on the prepared baking sheet and bake in a preheated oven, 200°C (400°F), Gas Mark 6, for 10–15 minutes until crisp.
  • Meanwhile, make the dip. Mix the pesto with the soft cheese and milk. Place in a small dipping bowl to serve with the warm cheese straws.
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