A lot of the recipes in this book assume a certain level of expertise. Most recipes are baked in a moderate, fast or slow, or hot oven. I've had very little difficulty in translating moderate, fast and slow to degrees, but will add the recommended temperatures here.
Oven 400-425 degrees (depends on your oven)
Basic Recipe from the book Cheese Straws (Ostestænger) and Cheese Medallions (Ostemedaljer)
1 cup butter
1 2/3 cup flour
2 cups grated cheese, mild
pinch of paprika
pinch of salt
1 egg for brushing
Mix the grated cheese with the flour, salt and paprika. Work in the butter.
Cut into approximately 50 straws. Place on a greased cookie sheet. Bake very pale golden. On no account allow to get browned as they will then taste bitter.
I also made a roll of the dough and cut circles from it, the dough was so tender, I had to keep adding flour, and I thought, gee, cheese crackers, hmm, that might be fun too. And I was running out of time to get them all baked and into the oven before I had to be there
I used a 1/4 cup of this herbed butter from Kerrygold instead of 1/4 cup of regular butter. I keep a cube of this on hand when I want a little oomph from my butter. A little goes a long way. I use it a lot of different ways.
I liked them, but when I make them again, and I will, I am going to add a little more flour, maybe a little water, and make them less of a pie crust like cracker. I think they would be better if they were a little more like a crisp cracker.
The feedback I got on these was positive, especially when they were crumbled into a bowl of home made baked beans. I bet these would also be brilliant on some Chile or crumbled into a nice Tomato Soup as well.