Anchovy, pecorino and rosemary straws
Double or triple the batch, if you like: then freeze the excess unbaked straws first do so on – put them in the freezer on their tray and, once frozen, store in layers and separated by greaseproof paper in a suitable freezer container. They’ll now keep for a month and can be baked straight from frozen, but give them a little more time in the oven
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