- Heat the oven to 200°C/180°C fan/400°F/gas mark 6. Line 2 large baking sheets with baking paper.
- Tip the flour into a bowl, along with the cubed butter. Using your fingertips, rub the ingredients together until they resemble breadcrumbs. Add in 70g/2.5oz cheddar and the mustard, then stir in 2-3 tbsp of ice cold water until the mixture just comes together.
- Tip the mixture onto a lightly floured work surface and roll out to a large rectangle, around 1cm/ ⅓in thick. Slice into long 1.5cm/ ⅔in sticks and place evenly onto the sheets.
- Lightly brush each stick with the beaten egg. Scatter with the poppy seeds and remaining cheddar. Bake in the oven for around 15 minutes until golden and cooked through.
- Transfer to a wire rack to cool slightly before serving.
TIP:
These cheese straws can be frozen, either before cooking or when cooled after cooking.
Cook raw straws in the oven at 200°C/180°C fan/400°F/gas mark 6 for 15 minutes. Reheat pre-cooked straws in the oven for 4-5 minutes.
