Michael and Rachel's

Recipe Book

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Cheese Allumettes

Updated: 25 Apr 2015

Ingredients

  • 110g gruyere cheese, finely grated
  • 25g grated parmesan (a little extra can’t hurt)
  • 110g strong white flour
  • 75g unsalted butter, diced
  • Pinch of cayenne pepper
  • Pinch of mustard powder
  • Seasoning
  • Flour for rolling
  • Beaten egg

Method

  1. Put the flour, gruyere, butter, and seasonings into a bowl. Rub the ingredients together until the mixture forms large clumps. Press it against the sides of the bowl to bring it together.
  2. Transfer to a flour dusted board and knead lightly; roll into an oblong about 21cm x 31 cm. Trim the edges to neaten them.
  3. Brush the dough with beaten egg and sprinkle evenly with parmesan.
  4. Cut the dough into 2 pieces measuring 10 x 30cm. Then cut into allumettes of about 5mm x 10cm. Transfer onto greased baking sheets using a palette knife. Keep going until you’ve used up all of the dough.
  5. Bake for 15 minutes at 180C until lightly golden. Transfer to a wire rack and store in an airtight container.