Makes 30
Ingredients:
50g/2oz/½ cup fine polenta
75g/3oz/¾ cup rice flour plus extra to dust
75g/3oz/6 tbsp butter, diced
1 tsp gluten-free mustard powder
2 tsp chopped fresh thyme
75g/3oz/½ cup grated pecorino cheese
2 medium eggs
salt and ground black pepper
Method:
1 Preheat the oven to 180°C/350°F/Gas 4.
2 Put the polenta and flour in a bowl and rub in the butter until it resembles fine breadcrumbs. Stir in the mustard, salt and pepper, half the thyme and two-thirds of the cheese. In a bowl, beat one egg with a fork and add to the flour mixture. Beat the other egg and add enough to make a soft dough.
3 Roll out the dough between two sheets of parchment paper, lightly dusted with rice flour, to form a 25cm/10in square. Peel off the top piece of parchment, cut the dough in half, then cut each half into thin strips about 1cm/½in wide. Brush lightly with some of the remaining beaten egg.
4 Lift the paper on to a large baking sheet. Sprinkle with the remaining thyme and cheese and a little black pepper.
5 Bake in the oven for 10 minutes or until golden brown. Leave the cheese straws to cool on the paper. Store in an airtight plastic container for up to three days.
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| Pecorino Cheese Straws |
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