This is not a recipe I personally "invented" but one I often use and have passed it on to many others and I have also posted it on a recipe site on the internet.

So after that disclaimer  'ere goes:

CHEESE STRAWS MADE WITH ROLLED OATS

125 GRAMS ROLLED OATS

(RECIPE DOES NOT SAY TO DO THIS BUT ONCE I MEASURE OUT THE OATS I PUT INTO MY FOOD PROCESSOR AND GRIND IT UP TO CONSISTENCY OF FLOUR) THEN ADD REST OF INGREDIENTS  AND GIVE IT A FINAL BLITZ TO COMBINE THE LOT.)

½ TEASPOON MUSTARD POWDER

50 GRAMS BUTTER

75 GRAMS CHEDDAR CHEESE GRATED

¼ TEASPOON BICARB SODA

2 TABSPOONS BOILING WATER

AS SAID ABOVE I BUNG THE LOT INTO THE  FOOD PROCESSOR AND GIVE A WHIRL UNTIL ALL COMBINED …(OR YOU CAN DO IT BY HAND RUBBING IN THE BUTTER ETC BUT I LIKE EASY AND THIS IS EASIER.)

THEN TOSS IN THE WATER/BICARB MIX AND GIVE IT A GOOD WHIRL UNTIL WELL COMBINED

(NOTE: DO IT BIT BY BIT ..HAVE FOUND CAN BE A BIT STICKY IF YOU PUT THE LOT IN AT ONCE …JUDGE YOURSELF YOU MAY NOT NEED ALL OF IT AS YOU NEED TO ROLL OUT ON A FLOURED BOARD)

IF YOU DO ADD ALL THE WATER/BICARD AND IT IS A BIT TOO STICKY MAY NEED TO ADD A LITTLE BIT OF FLOUR TO OUTSIDE OF IT AS YOU ROLL IT OUT.

ONCE YOU HAVE ROLLED IT OUT ON A FLOURED BOARD TO ABOUT ¼ INCH THICKNESS CUT INTO STRIPS OR SHAPES…WHATEVER YOU LIKE.

190 CENTIRGADE FOR ABOUT 10 MINS OR UNTIL GOLDEN.

PERSONALLY I COOK MINE LONGER AND TURN THEM OVER …PROBABLY COOK FOR ABOUT 20 MINS OR SO BUT DEPENDS ON YOUR OVEN.

ONCE NICE AND GOLDEN BROWN I TURN OFF OVEN AND LET THEM STAY IN THERE UNTIL OVEN COOLS DOWN BUT YOU DON’T HAVE TO DO THAT.

YOU COULD OF COURSE ADD SOME ITALIAN HERBS IF YOU WISHED...YOUR CHOICE TO EXPERIMENT AS OTHERS HAVE DONE.