Gruyere and Parmesan Allumettes

aka fancy cheese straws

110g/4oz Gruyere, finely grated
25g/1 oz freshly grated Parmesan
110g/4oz strong white flour
75g/ 3 oz butter, diced
a pinch of cayenne pepper
seasoning
a little beaten egg

Put the flour, Gruyere, butter and seasonings into a medium-sized bowl, then rub in until the mixture starts to form clumps. Form into a ball. Chill in the fridge for 15 minutes (optional but I think it makes it easier).

Preheat oven to 180C/Gas mark 4. Grease two baking sheets.

Transfer the dough to a flour-dusted board or surface, knead lightly again, then roll out into an oblong approx 20x30cm. Trim the edges. Brush with beaten egg and sprinkle with Parmesan. Cut into allumettes/straws 5mm wide and 10cm long - or any other length you like! Use a palette knife to transfer to the greased baking sheet and spread out a little if you can be bothered.

Bake for 15 minutes, then cool on a wire rack and store in an airtight tin.

Pistachio Sables

Little pistachio biscuits to serve with drinks. Having made these once I would probably make double quantities next time to make them larger.

20g/1oz shelled, unsalted pistachio nuts
40g/2oz strong white flour
40g/2oz unsalted butter, diced
40g/2oz freshly grated Parmesan
a pinch of cayenne pepper
seasoning

Chop the pistachio nuts until quite small. Mix them with the remaining ingredients. Rub the ingredients together until the mixture starts to form clumps. Press against the side of the bowl to bring it together.

Transfer to a board and knead lightly, then roll into a sausage shape. Wrap and chill in the freezer for 30 minutes.

Preheat oven to 180C/gas mark 4. Grease a large baking sheet. Slice the chilled log into discs about 5mm thick and place on the baking sheet. They do not spread in cooking so do not need to be placed far apart.

Bake for 13-15 minutes until they start to go golden around the edges. Cool on a wire rack and store in an airtight tin.

Chocolate Krispies

To make 5 large bars or ten little nests (double this if you are having hungry friends round!)

Ingredients

 1 oz butter
1 oz (1 tbsp) castor sugar
2 oz (1 tbsp) golden syrup
3/4 oz (1 level tbsp) cocoa powder
1 1/2 oz (7 tbsp) rice pops

Optional: 1 tsp grated orange peel

Method

1. Melt the butter in a pan and add the syrup and the sugar. Stir until the mixture is smooth. Add the cocoa powder and mix well.
2. Fold in the rice pops (add the orange peel now if available).
3. Mix until the rice is well coated. Turn out into a non-stick loaf tin and press down with the backs of your fingers. Alternatively form into nests or clumps in paper cake cases.
4. Allow to cool. 
5. Cut the block into bars when almost cool, using a plastic spatula.