Cheese Straws

Place the flour in a large mixing bowl. Add the butter and lard or vegetable fat and use your fingers to rub it into the flour until is resembles breadcrumbs.

Stir in the cheese and some freshly ground black pepper – the cheese should add enough saltiness.

Add the water a little a time (you might not need it all) and use a palette knife to bring the mixture into a soft smooth dough. The mixture should come cleanly away from the side of the bowl if it is the correct texture.

Once the mixture comes together, use your hands to gather it into a ball. Wrap in cling film and chill for 20 minutes.

Line 2 baking trays with parchment. Preheat the oven to 200C/180C fan.

Dust the work surface with a little flour and roll out the pastry to around 1cm thickness. To make the straws, cut into strips about 1cm wide and 18cm long. Take two strips and twist them gently together, pinch at the ends to keep them in place. 

Place on the baking trays. Brush with a little milk and sprinkle over the topping of your choice if using. Bake for 10-12 minutes until golden. Leave on the trays for 5 minutes to firm up then transfer to a wire rack to cool completely.

Store in an airtight container for up to 3 days.