Description
Make flaky, savory cheese straws using sharp cheddar cheese. This recipe focuses on achieving a very crisp texture perfect for parties or snacks.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon cayenne pepper
- 1/2 cup (1 stick) cold unsalted butter, cut into small pieces
- 6 ounces sharp cheddar cheese, finely grated
- 3 tablespoons ice water
- 1 large egg, beaten (for egg wash)
Instructions
- In a large bowl, whisk together the flour, salt, and cayenne pepper.
- Cut the cold butter into the flour mixture using a pastry blender or your fingers until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
- Stir in the grated sharp cheddar cheese until evenly distributed.
- Add the ice water one tablespoon at a time, mixing just until the dough comes together. Do not overmix.
- Form the dough into a flat disk, wrap it in plastic wrap, and chill in the refrigerator for at least 30 minutes.
- Preheat your oven to 400 degrees Fahrenheit. Line two baking sheets with parchment paper.
- On a lightly floured surface, roll the chilled dough out to about 1/8-inch thickness.
- Cut the dough into strips about 1/2 inch wide and 5 to 6 inches long.
- Twist each strip two or three times to form a straw shape. Place the straws on the prepared baking sheets.
- Brush the tops lightly with the beaten egg wash.
- Bake for 10 to 14 minutes, or until the straws are golden brown and crisp.
- Let the cheese straws cool completely on the baking sheets to ensure maximum crispness before serving.
Notes
- Use cheese that you grate yourself from a block; pre-shredded cheese often contains anti-caking agents that reduce crispness.
- Keep the butter very cold throughout the mixing process to promote flakiness.
- For an herbed variation, add 1 teaspoon of dried rosemary or thyme to the dry ingredients.
- Prep Time: 20 min
- Cook Time: 14 min
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 3 straws
- Calories: 95
- Sugar: 0.2
- Sodium: 150
- Fat: 6.5
- Saturated Fat: 4.0
- Unsaturated Fat: 2.5
- Trans Fat: 0.1
- Carbohydrates: 6.0
- Fiber: 0.3
- Protein: 3.5
- Cholesterol: 20