The Champagne mopper-upper of choice is really gougères, but these straws are less fiddly and do not require the manic stirring and piping bags that choux pastry entails. They will also make short work of any Gruyère, Comté or Emmenthal left over from your cheeseboard.
Serve as an aperitif with a glass of Champagne or sparkling wine.
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Canapés for 4
Rub 50g butter into 100g plain flour, seasoned with a pinch of cayenne pepper or chilli powder, and add 75g grated Gruyère or Comté cheese. Add just enough iced water to form a ball. Knead lightly and chill until needed. Roll out and cut into thin straws. Brush with beaten egg and bake at 200°C/Gas 6 for 15 minutes until crisp.
Janet Wynne Evans