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Cheese Stars

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Introduction

This is a new variant of an old and easy party favourite. The dough is mixed up in the processor and rolls out easily. It may crack a bit for the first roll-out, but just resquidge together and roll out again like Play-Doh. Unlike other pastries, you don’t have to be afraid of handling it. I keep rolling and re-rolling to the bitter end.

You can use any cutter, but I’m a sucker for stars.

This is a new variant of an old and easy party favourite. The dough is mixed up in the processor and rolls out easily. It may crack a bit for the first roll-out, but just resquidge together and roll out again like Play-Doh. Unlike other pastries, you don’t have to be afraid of handling it. I keep rolling and re-rolling to the bitter end.

You can use any cutter, but I’m a sucker for stars.

Ingredients

Makes: around 45 stars

Metric Cups
  • 200 grams grated smoked cheddar or other strong Cheddar
  • 50 grams soft unsalted butter
  • 100 grams plain flour (plus extra for rolling)
  • ½ teaspoon baking powder
  • ½ teaspoon celery salt
  • ½ teaspoon ground ginger
  • 2 cups grated smoked cheddar or other strong Cheddar
  • 3 tablespoons soft unsalted butter
  • ⅔ cup all-purpose flour (plus extra for rolling)
  • ½ teaspoon baking powder
  • ½ teaspoon celery salt
  • ½ teaspoon ground ginger

Method

You will need a star cutter, 5cm / 2 inches diameter point to point.

  1. Preheat oven to 180°C/ gas mark 4/350ºF.
  2. Put all ingredients into a food processor and blitz until the dough comes together. Form into two flat discs, wrap in cling film and refrigerate for 15 minutes.
  3. Roll out the first disc of dough on a lightly floured surface to about the thickness of a pound coin / one-eighth of an inch thick and cut out your cheese stars. This is a very good-tempered dough, and any botched stars can be added back to the dough as you go to be re-cut.
  4. Line a flat baking sheet with parchment and arrange on top, then pop into the oven for 12-15 minutes, by which time the stars will be puffed and golden. Repeat the same process with the second batch of dough.
  5. Once the stars are cooked, transfer to a wire rack to cool a little.

You will need a star cutter, 5cm / 2 inches diameter point to point.

  1. Preheat oven to 180°C/ gas mark 4/350ºF.
  2. Put all ingredients into a food processor and blitz until the dough comes together. Form into two flat discs, wrap in cling film and refrigerate for 15 minutes.
  3. Roll out the first disc of dough on a lightly floured surface to about the thickness of a pound coin / one-eighth of an inch thick and cut out your cheese stars. This is a very good-tempered dough, and any botched stars can be added back to the dough as you go to be re-cut.
  4. Line a flat baking sheet with parchment and arrange on top, then pop into the oven for 12-15 minutes, by which time the stars will be puffed and golden. Repeat the same process with the second batch of dough.
  5. Once the stars are cooked, transfer to a wire rack to cool a little.

Additional Information

For vegetarians make sure the cheese is one made with vegetarian rennet.

For vegetarians make sure the cheese is one made with vegetarian rennet.

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What 1 Other has said

  • This recipe is so easy and works so well every time. I only have a small processor so I just do half the amount at a time. I also use chilli flakes instead of the ginger after a couple of experiments. Made it 5x in 2 weeks!

    Posted by Olivia_Reynoldson on 5th October 2016
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