Quick Savoury Straws

Now it’s December we can officially get all Christmassy, which is really exciting as I have an ever expanding list of Christmas themed ideas which I need to get on with. Some of these have been on the back burner for some time, because if they don’t get posted before Christmas then they have to be kept til the following year. This is very frustrating when they’re fantastic recipes that need sharing! As you may have guessed, I have some knock-out sweet recipes lined up for the next few weeks, but here’s an easy savoury snack for the party season.

With so much festive time spent at home or visiting friends and family, the savoury snack has a crucial place for filling gaps between meals or to nibble on with drinks. In my view there’s nothing quite like something with a crispy crunch when you feel like a savoury snack. Having to avoid certain food stuffs really restricts the choices of savoury snacks available – of course no Christmas nuts in this house, no cheese based treats, indeed no Twiglets either – sad times!

Ok there is a choice of certain flavours and brands of crisps which we rely upon (we’re all big crisp fans in this household) and some popcorn brands are a good option but after that the choices get a little dull or difficult. So, the brief is a savoury snack which is easy to make, savoury and tempting too. Something that’s a little reminiscent of a cheese straw – light, crispy and oh so tangy? Welcome then  savoury stars which are irresistible savoury nibbles that are made in a flash. You may say, ‘oh I don’t like marmite so I’ll hate these’. Fair enough, but in my experience even marmite haters tend to enjoy these savoury crispy batons – it’s just a way of giving them a salty tang. I don’t tend to use ‘dairy-free’ cheese often, but on this occasion it does lift the taste to a new level. Make them any length/width you like – the photos show some that are long and elegant, some short and kind of chubby; all equally delicious.

 

Quick Savoury Straws

(dairy-free, egg-free, nut-free, sesame-free, vegetarian and vegan)

makes 20+

1/2 pack ready made puff pastry

1 tbsp marmite

a few drops of water

a sprinkle of dairy-free grated cheese

  1. Preheat the oven to 220 degreesC/gas mark 7
  2. Roll out the pastry, trying to make a nice even rectangle
  3. Thin the marmite with a few drops of water and spread over the pastry. Sprinkle with the dairy-free cheese. A couple of tbsp should be plenty.
  4. Fold the pastry in half and roll it out a little more.
  5. Cut 1cm thick strips and then twist a few times. Place on a lined baking sheet.
  6. Bake for 10-15 minutes until golden and puffed up.
  7. They will keep for a couple of days in an airtight container.

Herby and smokey straws/breadsticks

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Breadsticks and savoury straws – such a handy savoury snack aren’t they? Particularly for children, they provide that little something to fill rumbly tummies without an extra dose of sugar or resorting to fried snacks like a bag of crisps. We, however, have great difficulty finding breadsticks which don’t have traces of sesame and most straws are laden with butter and/or cheese.

These fine crunchy sticks are the perfect vehicle for carrying dips from bowl to mouth and would fit either as a snack to accompany an elegant aperitif or a savoury addition to a children’s tea party.

Have I given enough reasons why you should make these herby straws? Well, if those reasons aren’t enough – the recipe is a doddle and you can add any flavouring you like. Lots of variations possible… more spice, different herbs, cheese if you aren’t avoiding it.

Herby and Smokey Straws (dairy-free, egg-free, nut-free, soya-free, sesame-free, vegetarian and vegan)

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makes about 24

  • 300g plain flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1-2 tsp sweet smoked paprika (depending on how much you like that smoky flavour)
  • 2 tsp dried oregano
  • 100g dairy-free spread, such as Pure
  • 80-100ml water

– Preheat the oven to 160 degrees Centigrade/ Gas Mark 3/ 325 degrees Fahrenheit 
– Line 2 cookie sheets with parchment
– Either rub the spread into the flour, baking powder and flavourings/seasonings with your fingertips, or whizz all those ingredients together in a food processor until the mixture resembles breadcrumbs.
– Gradually add the water until you form a soft, but not sticky dough. You may not need all the water.
– Roll out to a thickness of about 3mm, they need to be fairly thin as you want really crisp and crunchy sticks
– Cut into straw shapes and place on the baking sheet
– Bake for 25-30 minutes until golden and cooked through
– Cool on a wire rack
– These straws keep well for a few days.

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