In late March/early April, we spent two glorious weeks in Arizona. We stayed with friends for this duration because we had offered to puppy-sit (Jordan) while they took a quick 7 day holiday in Ireland. We had never puppy sat before but their beautiful black lab, Jordan is quite possibly one of the laziest dogs we have ever met so she was really no problem at all. We did get her used to three walks per day, that is, until we bumped into a woman carrying a black light, walking her dog after dark. I had to ask and yes, it was to detect scorpions. That was the end of our after dark walks. Period.
I like to arrive with gifts in hand and these basil Parmesan Straws were the perfect hostess gift because I had a bunch of basil that needed using a couple of days before our departure. Plus they are pretty tasty. Jordan thought so too.
Sun-dried Tomato, Basil and Parmesan Straws
A KitchenInspirations Original Recipe
Makes about 75 pieces
To print this recipe, please click here.
Ingredients:
- 290 g flour
- 10 g Fresh Basil, finely chopped
- 50 g sun-dried tomatoes in oil, roughly chopped
- 10 g garlic, finely minced
- 110 g unsalted butter (cold)
- 30 g grated Parmesan cheese
- 2 eggs, beaten separately
- 15-30 mL water or milk
- Sea salt
Directions:
- Pre-heat oven to 400°F.
- Put all dry ingredients into a food processor, including the basil, sun-dried tomatoes and garlic, and process to mix well.
- Add the butter and process to coarse granules.
- While the blades are running, pour in the egg and process until a soft ball forms. If this does not happen, drizzle little bits of water until a soft ball forms.
- Remove from processor and using a small amount of flour, roll out the dough to about 1/2 cm thickness. Cut into 8cm x 7 mm straws and position evenly on a cookie sheet. Brush with second egg and sprinkle with sea salt.
- Bake for 12-15 minutes until golden.
- Remove and allow to cool. This will store well in a cool, dark place or freeze.
Notes:
- I like to use a plastic ruler to cut the straws evenly. My ruler is a dedicated food ruler that never is used with pens or pencils or markers!
- This type of rolling pin gives you evenly thick dough, but as I have mentioned previously, it is a pain to unscrew the disks and I inadvertently have to wash all of the disks each time I use it.
- This dough is a bit wetter than some of my other recipes because of the sun-dried tomatoes and fresh garlic.
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