Pecorino Chilli Cheese Straws

• 3½ cups flour
• 300g butter, cut into small pieces
• 1½ cups (150g) finely grated FLORIDIA CHEESE Pecorino Red Chilli
• 2 tablespoons chopped rosemary
• 1½ teaspoons salt flakes
• 2-3 tablespoons cold water
• Paprika, for sprinkling

1. Place the flour and butter in a food processor and pulse until mixture resembles coarse breadcrumbs. Add most of the Pecorino, reserve 2 tablespoons for sprinkling, the rosemary and ½ teaspoon salt and briefly process to combine. Add 2 tablespoons of the water and process just until mixture begins to come together (gradually add remaining water if required). Turn out onto a lightly floured board and gently knead together.
2. Roll out dough to 1cm thickness. Sprinkle with remaining Pecorino, salt and a little paprika. Cut into 1cm wide strips, place on baking paper-lined baking trays and then sprinkle with reserved Pecorino and paprika.
3. Bake in a hot oven 200oC for 15-20 minutes or until cooked and golden. Cool on trays for 10 minutes before lifting onto wire racks to cool completely. Store in an airtight container until required.

Note: These biscuits are a delicious nibble to have as a snack, to serve with drinks, or to give as a gift. They are even better 1-2 days after baking, and will keep well in an airtight container. Makes 30.