Flakey, Buttery Cheese Straws

Ingredients

Mix the flour, yeast and salt together. Add the lukewarm water and stir really well — it may seem dry at first, but once everything is combined it will moisten up. Add the cheese and mix well again (a spatula works too), scraping the sides of the bowl. Cover and rest for 30 minutes.
After 30 minutes, grate the cold butter into the dough and fold it over 6 times. Be gentle as you pull up the dough and fold it over, as the cheese makes it thicker. Cover and rest in the fridge overnight.
The next day, preheat the oven to 250C and add a dish of water to the bottom of the oven to create steam.
Line a large baking tray with parchment. Flour the surface, the top of the dough and your hands. Gently help the dough out of the bowl and stretch it into a rectangle. Cut the dough into thirds, then cut each third into 4 to make 12 pieces.
Lift a piece of dough into the tray and gently twist — only once or twice in the middle, then twist the ends. Don't over-twist the middle or they may break; if there are chunks of butter, just leave those bits. Cover with a tea towel and rest for 30 minutes.
Bake for 10 minutes. Reduce the heat to 230C, take out the water, and bake for another 10 minutes. Flip the sticks over and bake for 5-7 minutes more until golden (keep an eye on them so they don't burn).