buckwheat teese straws Recipe
Buckwheat Teese Straws originally from Autumn Makes & Does
Ingredients
- 3/4 cup grated cheddar Teese
- 1/4 cup Spectrum shortening, room temperature is fine
- 1/4 cup cornstarch
- 1/4 cup buckwheat flour
- 1/3 cup potato starch
- 1/2 tsp thyme
- 1/4 tsp xanthan gum
- 1/4 tsp salt
- 3 Tbsp plain, unsweetened non-dairy milk
- Preheat the oven to 375 degrees.
- Mix flours, cornstarch, salt, xanthan gum, and thyme in a large bowl.
- Cut in shortening with a fork, until uniformly incorporated. (People always say to cut in the shortening until it looks like peas, but mine never looks like peas. It should be evenly incorporated: no big clumps of shortening and no flour just sitting around by itself.)
- Add milk (I used soy) and stir until combined. At this point my dough was just sticking together and I worried it was a little dry. DON'T WORRY. Because when you…
- Fold in the Teese its moisture content will make this dough just perfect.
- Refrigerate the dough for 15 minutes or so while you wash the measuring cups.
- Roll out the dough (I didn't flour the wax paper I used) until it is about 1/4 inch thick. Cut into 1/4 inch strips.
- Carefully transfer to a parchment lined baking sheet and bake at 375 degrees for 15 minutes.
- Cool on a wire rack and demolish.
