Sage, Thyme & Mimolette Cheese Straws
1 cup all purpose flour
1/2 cup rye, spelt, or whole wheat flour
1 teaspoon salt (kosher or sea)
2 tablespoons finely chopped sage leaves
1 tablespoon finely chopped thyme leaves
1 stick (4 ounces, 8 tablespoons) unsalted butter, cold, cut into 1/4″ dice
4 ounces Mimolette
1/2 cup ice water
- In a large bowl, combine the flours, salt and herbs. Add the butter, and rub with your fingertips until the mixture resembles coarse meal, with some barley-sized butter bits remaining. (Alternately, you can do this in a food processor or stand mixer, but add in the water by hand to avoid over-processing.)
- Toss in the shredded cheese, then sprinkle in the water bit by bit, tossing with your fingers or a wooden spoon, until the dough begins to clump together and no loose, floury bits remain. (You may not need all the water.) Gather the dough into an oblong, flatten into a disc, wrap in plastic, and chill for 15 minutes.
- Position racks in the upper and lower thirds of the oven, and preheat to 400º. Line two sheet pans with parchment paper.
- Lightly dust a work surface with rye flour, and roll out the dough into a rectangle with a long side facing you, about 5 x 24″ and 1/4″ thick. Using a pizza wheel or chef’s knife, cut into 1/2″ wide strips. Roll the strips under your fingers into straws, lengthening them to about 10″ long, and place on the pan an inch or so apart.
- Bake the straws until golden brown, 18 – 22 minutes, rotating front to back and top to bottom halfway through. Let cool completely on the pans (they will crisp up as they cool), and enjoy!
(They will keep in an airtight container at room temperature, for a day or two. You can re-crisp them in a 300º oven if they soften.)
Recipe and photos from The Bojon Gourmet