Feta cheese straws

Makes about 30

Ingredients

• 150g/generous 1 cup gluten-free plain (all-purpose) flour, plus extra for dusting
• ¼ tsp xanthan gum
• 65g/2 1/4 oz Lucy Bee coconut oil
• 125g/4 1/2 oz feta
• 2 egg yolks
• 3 tbsp cold water
• 1 tsp Dijon mustard
• Pinch of cayenne pepper

To finish

• 1 egg, beaten
• Roasted black sesame seeds and golden sesame seeds

Method

1. Preheat the oven to 200°C/400°F/gas mark 6. Line 2 baking trays with baking parchment.

2. Put the flour, xanthan gum, coconut oil and feta into a food processor and blitz until the mixture resembles breadcrumbs. Add the egg yolks, water, mustard and cayenne pepper. Blitz again until it forms a dough. Wrap the dough in cling film and chill in the fridge for 5 minutes.

3. Divide the dough in half. Roll out one half on a lightly floured surface to a rectangle approximately 5mm/ 1/5 in thick. Using a sharp knife, mark and then cut into strips about 15 x 1.5cm/6 x 1/2 in and, while the strips are still together, brush the top with beaten egg and sprinkle generously with black sesame seeds. Using a palette knife, carefully lift the cheese straws one at a time onto a baking sheet, spacing them out.

4. Repeat the process for the other half of dough but sprinkle with golden sesame seeds instead of black.

5. Bake in the middle of the oven for 15–20 minutes or until pale golden brown. Remove from the oven and transfer the straws to a wire rack to cool.

From Coconut Oil: Recipes for Real Life. Recipe text © 2016 Lucy Bee Limited.