Another Lorraine Pascale post this week- and this time an adaptation on her Bacon and Cheese Straws. These are simple, easy and incredibly moorish!
Then sprinkle grated cheese (I like to use mature cheddar) evenly and follow by adding Parma ham in strips across the pastry. I used ham as when I first started making this, I didn't eat bacon. I love it with ham and thinks it is really exciting! Leave a small gap between each slice of ham, but not too much- you want to squeeze as many twists as you can out of this! |
Before you put them into the oven, put them in the fridge for about 20 minutes. Then coat with beaten egg if you are going to be serving these to anyone (just for looks so I don't bother for my own ones) and then into the oven until they look all golden and lovely. Then all you have to do is wait until you can't bear it any longer, burn your fingers and mouth eating them before they are cool. Or is that just me?