I just used thinly sliced cheapo stuff, they were a bit fiddly at the "twisting" stage, I will make them again but do a sort of sandwich technique instead, thin puff pastry below, brush with beaten egg, bung on salmon, sprinkle with the cheese, season with black pepper (never needs salt) more thin puff pastry on top, cut into v. thin fingers, bake. Yesterdays one were following a recipe, and they had to be twisted. Cue much cursing and cheese chasing!
Funny how I only ever seem able to follow a recipe once, I then end up adapting it! 
Or just snarf it as you were making the cheese straws?
I went a bit "domestic goddess" yesterday and made smoked salmon & parmesan cheese straws. I was looking in the cupboard for a tin to put them in, but as it turned out we didn't need one. 
My grandchildren put out toffee vodka for Santa's refreshment. 
I saw them make that on TV and wish I had given it a go as we didn't manage to make sloe gin this year. (*Black mark* for the grandparents
)
I did have my first taste of toffoc (toffee vodka) - Not advertising, honest. That was very moreish too.
It did look a bit murky, Ana but you didn't notice the colour after a couple of glasses
We are very traditional in our family but every year there seems to be a new food or drink that adds a WOW factor to the Chrismas table.
This year it was Grandpa's home-made Christmas Pudding Vodka - Hairy Bikers' recipe - must be served ice cold
Also, Sainsbury's chilli jam - delicious with melted Brie and 
What's your's?
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