Crispy Homemade Cheese Straws (Print version)
Sharp cheddar cheese straws baked until crisp and golden, with buttery dough, warm spice, and a clean snap.
# Ingredients:
For the dough
01 -
8 oz (225 g) extra-sharp cheddar cheese, freshly grated
02 -
1/2 cup (113 g) unsalted butter, softened
03 -
1 1/4 cups (150 g) all-purpose flour
04 -
2 tablespoons (16 g) cornstarch
05 -
3/4 teaspoon kosher salt
06 -
1/2 teaspoon dry mustard
07 -
1/2 teaspoon smoked paprika
08 -
1/4 teaspoon cayenne pepper
09 -
1/4 teaspoon garlic powder
10 -
1-2 teaspoons cold water, only if needed
# Instructions:
01 -
Whisk the flour, cornstarch, salt, dry mustard, smoked paprika, cayenne, and garlic powder in a bowl until evenly combined.
02 -
Add the grated cheddar and softened butter to a food processor. Pulse until the mixture looks creamy and evenly orange.
03 -
Add the dry ingredients and pulse until moist crumbs form. Press a bit of dough between your fingers. If it will not hold together, pulse in cold water 1 teaspoon at a time.
04 -
Pat the dough into a disk, wrap it, and refrigerate for 20 minutes. Heat the oven to 325°F and line 2 baking sheets with parchment paper.
05 -
Roll the dough between parchment sheets to about 1/4-inch thick. Cut into strips about 1/2 inch wide and 5 inches long, then transfer to the prepared baking sheets.
06 -
Bake for 18-22 minutes, rotating the pans halfway through, until the straws are dry and deep golden at the edges. Cool on the pan for 5 minutes, then transfer to a rack to crisp completely.
# Good to know:
01 -
Makes about 36 cheese straws, or 12 snack servings.
02 -
Best served the day they are baked.
03 -
Re-crisp softened straws in a 300°F oven for 5-7 minutes.