Sunday, September 22, 2013

Ostestænger (Cheese Straws) og Ostemedaljer (Cheese Medallions)

I joined some friends for a little get together last Sunday   And was trying to think of what I could bring/make/share. I really didn't want to run to town to get something special.    As it just so happened, I was looking through my copy of Danish Home Baking, by Karen Berg and found this recipe.   Simple, tasty and good.
Ostestænger  (Cheese Straws) og Ostemedaljer (Cheese Medallions)

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.
The recipe follows at the end. 

Mix the grated cheese with the flour, salt and paprika.   Work in the butter.

 Pat the dough into a rectangle and set aside to cool.   When cold, roll out to roughly 24 inches long by 5 inches wide.  Brush with egg and sprinkle with grated cheese.
Ostestænger  (Cheese Straws) og Ostemedaljer (Cheese Medallions)

   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.
You can also make a roll of the dough, and cut it into rounds.   

Form the dough into a roll and then just cut slices from it, and flatten them a little before brushing with egg and sprinkling with cheese.
Ostestænger  (Cheese Straws) og Ostemedaljer (Cheese Medallions)
 I used some Kerrygold Herb butter.  You can also make your own herb butter by adding some garlic and a choice of chopped herbs to a 1/4 stick of butter. 

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. 

yield: 50 Crackersprint recipe

Cheese Straws (Ostestænger) and Cheese Medallions (Ostemedaljer)

prep time: 15 MINScook time: 15 MINStotal time: 30 mins
These light cheese crackers are a welcome addition to any cocktail hour. Flavorful, rich and yet not too much of any good thing. They also go great with a bowl of chili.


  • 3/4 cup butter
  • 1/4 cup Herb Butter
  • 1 2/3 cup flour (add up 1/4 cup more if needed)
  • 2 1/2 cups grated Colby Jack cheese (reserve 1/2 cup for topping the crackers)
  • pinch of paprika
  • 1/4 teaspoon Cayenne Pepper
  • Up to 1-2 tablespoons water (adding 1 teaspoon at a time)
  • 1 egg, beaten with 1 teaspoon water


  1. Mix 2 cups of the grated cheese with the flour,cayenne and paprika.   Work in the butter. 
  2.  Add 1- 2 tablespoons ice water, one teaspoon at a time, just til the dough comes together (this makes it less like a pie crust and more like a cracker). 
  3. Pat the dough out into a rectangle, wrap well and place in fridge for an hour or so to cool down. 
  4. When ready to bake, take the dough out, roll out to roughly 24 inches by 5 inches. 
  5. Brush with the beaten egg and sprinkle with the reserved 1/2 cup cheese. Cut into strips, you will get approximately 50 straws.
  6.  You can also take half the dough and roll it into a cylinder and cut slices from it, roll them out a little thinner, which you then brush with egg and sprinkle with cheese. Bake in a 400-425 degree oven (depending on oven) for about 15 minutes, checking the pan after 10 minutes. You want them a pale, pale, golden color. If they brown, they become bitter tasting.
Created using The Recipes Generator
Sidsel Munkholm - Author
Sidsel Munkholm - Author

Sid loves to cook, feed people and have fun in the kitchen. She shares her successes and the involuntary offerings she sometimes gives the kitchen goddess as well. And she's still looking for the mythical fairy to help her clean the kitchen after a marathon cooking session. Currently working on a cookbook showcasing the recipes from her Danish heritage.

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