Save it
These cheese straws remind me of my grandmother's kitchen in Georgia where she'd make them for every family gathering. That perfect mix of sharp cheddar and buttery crunch still takes me back there. Now I make them for parties and quiet evenings with wine they disappear faster than I can bake them.
Pure Snacking Joy
Every bite brings that amazing cheese flavor with a texture that's somehow crispy and crumbly all at once. I love how simple they are to make just a few ingredients from my pantry turn into something special. My friends think I spent hours in the kitchen but they're really so easy.
What You Need
- The Basics: Self rising flour does the heavy lifting here makes everything just right.
- Star Player: Get good sharp cheddar the sharper the better grate it yourself.
- Rich Stuff: Real butter no substitutes it makes all the difference.
- Extra Kick: Smoky paprika and cayenne give that perfect little bite.
- Just a Splash: Cold water brings it all together.
Let's Get Baking
- Mix Your Dry Stuff
- Throw flour paprika cayenne and salt in a bowl give it a good whisk gets everything friendly.
- Make The Dough
- Beat that cheese and soft butter until creamy about 2 minutes. Add dry mix slow then tiny splashes of water until it comes together just right.
- Give It A Rest
- Cover your dough let it sit 15 minutes while your oven warms up to 350°F.
- Shape Time
- Use a cookie press if you're fancy or roll and cut strips old school style. Twist them up lay them on your baking sheet.
- Into The Oven
- Bake until golden and crisp about 15 minutes turn the pan halfway through.
- Cool And Keep
- Let them cool right on the pan then pop in a tin they'll stay good for a week.
Save it
Kitchen Secrets
Always grate your own cheese those bags of pre-shredded stuff have extra stuff that messes with the texture. That cookie press makes pretty shapes but twisted by hand works just fine too. Pop them in the freezer before baking if you want them extra neat and tidy.
Serve Them Right
These beauties shine on a cheese board next to some good meats and olives. Set them by your favorite dips hummus or cream cheese spread both work great. Pour a nice glass of wine and you've got yourself a perfect evening snack. My book club asks for them every meeting.
Keep Them Fresh
Store your cheese straws in a good tight container they'll stay crispy for about a week. Lost their crunch? Five minutes in a warm oven brings them right back. Skip the fridge though makes them go soft and nobody wants that.
Mix It Up
Try different cheeses Gruyere gives them a nutty flavor while Gouda makes them extra rich. Play with spices black pepper garlic powder whatever makes you happy. No self rising flour? Regular flour with some baking powder works in a pinch my aunt taught me that trick.
Save it
Make Them Special
Sometimes I add fresh rosemary or thyme right into the dough. Sprinkle seeds on top before baking gives them a nice look and crunch. Want them spicy? Dust with chili powder right when they come out of the oven makes your tongue tingle just right.
Frequently Asked Questions
- → How long do cheese straws stay fresh?
- They stay fresh for up to a week when stored in an airtight container. If they lose crispness, quickly reheat in a toaster oven and cool before serving.
- → Can I freeze cheese straws?
- You can freeze unbaked cheese straws for up to 3 months. Bake straight from frozen, adding 1-2 minutes to cooking time.
- → What if I don't have a cookie press?
- You can roll out the dough and cut it into strips with a knife or pizza cutter. Twist the strips for a decorative look.
- → Why use freshly grated cheese?
- Fresh grated cheese melts better and creates better texture. Pre-grated cheese often contains anti-caking agents that affect the final result.
- → Can I make these less spicy?
- Yes, reduce or omit the cayenne pepper. The paprika adds flavor without heat, so you can adjust the spice to your taste.