Sage Cheese Sticks

With a flagrant aroma and light crunch, these gluten free cheese sticks with hints of sage are crowd pleasers. Made with creamy blue cheese for full flavour these savoury crackers are a delicious addition to your gluten free cheese board.

Gluten Free

Makes 45

Ingredients

150g Anything But Ordinary Plain Flour

Pinch of salt

⅛ teaspoon flaxmeal

¼ teaspoon paprika

2 tablespoons fresh sage, finely chopped

60g cold salted butter

60g Blue Castello cheese

70mls cold water

Method

Prepare two cookie trays with baking paper.

In a food processor add Anything But Ordinary Plain Flour, salt, flaxmeal, paprika and sage and pulse to whisk together. Chop the butter into six pieces and add to the processor. Combine until butter is reduced to a crumbly texture with the flour. Add the soft cheese and pulse again to distribute. With the motor running, slowly pour the water into the processor. The mix will form a dough ball pretty quickly. Flour your hands and take out the dough, scraping any mix from the sides and base. Form into a disk and dust lightly with flour.

Between two pieces of lightly floured baking paper roll the dough into a 30cm circle about 5-6mm thick. The paper will need to be peeled off and reapplied with a little flour to prevent sticking. Do this with both pieces of paper by flipping it over during the rolling process. Cut long strips 1.5cm wide then cut those strips into 9cm lengths. The first roll should give you about 38 pieces. Using a spatula lift these onto the prepared tray. Do the same with the off cuts until all the dough is used. They can be placed close together as they don’t spread. Put the uncooked cheese sticks in the fridge for a minimum of 30 minutes and up to an hour.

Preheat oven to 170 degrees Celsius. Bake the chilled sage cheese sticks for 10 minutes, then reduce the oven temperature to 160 degrees Celsius and bake a further 20 minutes, checking them after 15 minutes. They will be a golden colour and crisp when done. Cool on trays on a rack. Store in an airtight container for up to a week.