picture by Ditte Isager
Don’t allow the delicate look of the hors d’oeuvres fool you. Some cayenne gives them a hint of temperature that makes them a tasty accompaniment to some pre-dinner cocktail-or a good cold beer.
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They are great!
We didn’t make sure they are as straws, but we cut them out with miniature cookie cutters. They are delicious,so they are great for parties.
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I made mainly because written except We used about half cheddar and half fontina. I found they were extremely dry actually at 12-13 minutes and the original flavor isn’t wow, however the more you eat, the better they are. They tasted if you ask me almost just like a high brow goldfish cracker. The next time I will add more sodium, cheese, and maybe even butter.
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We made some because the recipe called for (well, with a tad more warmth) plus some a little different. I gave a very light dusting of parmesan mozzarella cheese and dark pepper as well as the tad of extra heat. I think the recipe should be used being a template just because a small creativity can really improve these. I hope I don’t get as well attached given the total nutritional value is certainly butter and flour.
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we make these usually for much longer car rides and they’re gone before we hit the 100 mi tag.
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really super delicious. additional reviewers are as well fussy! they are damn good. produced them for “friendsgiving” last fall, and once again tonight. no meals processor necessary, keto strawberry shortcake cookies plus they arrived wonderfully.
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I thought this is blah as written. Not bad by any means, but not amazing either. I give the formula 3 stars as-is. I produced a second batch with a lot of cumin, paprika, allepo pepper flakes, sea salt, ground dark pepper and pecans and they turned out really good. There was no way I was going to have the ability to move out the dough direct from the processor. I needed to chill the dough for a while before it had been firm enough to utilize. My second batch was 4 celebrities. This is a straightforward, adaptable formula.
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This couldn’t be easier or even more tasty. I produced many batches; one with a smoky cheddar and another with Swiss Emantaler. I just cooked them for approximately 13 min…any longer would’ve dried them out completely.
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Very dry, used Gruyere. Given that they were challenging to twist and make ‘straws’, I rolled the strips into curly’s plus they had been much better than the strips. They make quickly, watch carefully, usually do not overbake and dried out them out. Will keep looking for various other recipes.
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These were a breeze to create and delicious. I utilized 2 mugs of cheese and much more reddish pepper than the recipe needed and cherished it. Great treat for the holiday season!