Add salt to flour and rub in 50g of the measured butter.
Cut remaining cold butter into small cubes and drop into sieved flour.
Add lemon juice, grated cheese and most of the water and mix gently together with a palette knife. Add remaining water as necessary.
Tip this rather rough mass onto a floured surface and shape into a brick, using the palette knife or a rolling pin.
Press gently/roll into a rough rectangle and fold over itself in thirds. Roll and fold three times more, making 4 rollings in all. During baking these thin layers of butter melt and are absorbed by the flour creating lovely flakes of pastry.
Finally roll out pastry and cut in lengths for cheese straws, or shape as you wish.
Bake on a baking sheet lined with parchment at 220 C (Gas No7) for approx. 15mins until the straws are a rich golden hue.
Serve warm or cold and they freeze beautifully so can be made well in advance.
recipe, food styling & photo: wendy barrie
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