Recipe & Information
So what to do with those leftover strips and bits, after you’ve rolled and cut it to shape. Well, I’d like to show you a few ideas, that I’ve put in place, so you can get the best out of yours too!
** WHAT YOU NEED ** Rolling pin, knife, baking tray
PASTRY STRAWS :
SWEET : 2 tbsp Sweet As Butter Hax melted + 1 tbsp icing sugar.
SAVOURY : 2 tbsp Garlic, Herb & Chilli Butter Hax, melted + 2 tbsp parmesan grated.
** PROCESS **
Preheat oven to 200 + Roll out to any shape + Cut into long straws + Paint with the melted butter, give them a bit of a twist. Then pop onto a lightly greased baking tray.
SAVOURY : Sprinkle with parmesan, give them a bit of a twist, pop onto a lightly greased baking tray then into the oven. Bake until crisp and golden. Use with dips, on platters, for lunch boxes or just as a snack. Store in an airtight container.
SWEET : Once baked, crisp and golden. Remove from the oven and dust with icing sugar.
Fabulous with mousse, ice-cream. Great for afternoon tea with a cuppa. Or dip the ends in chocolate for a fabulous treat.
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