Description
These crispy and cheesy straws are a delightful snack or appetizer perfect for any occasion. Made with sharp cheddar cheese and a hint of cayenne pepper for optional spice, they are easy to prepare and bake to golden perfection, delivering a savory crunch in every bite.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon cayenne pepper (optional, for a spicy kick)
Wet Ingredients
- 1 cup sharp cheddar cheese, grated
- 1/2 cup unsalted butter, cold and cut into cubes
- 1/4 cup cold water (or as needed)
- 1 egg (for egg wash, optional)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it to prevent sticking.
- Mix Dry Ingredients: In a large mixing bowl, combine the all-purpose flour, salt, and cayenne pepper if you want a bit of heat in your cheese straws.
- Incorporate Butter: Add the cold, cubed unsalted butter to the flour mixture. Using a pastry cutter or your hands, blend the butter into the flour until the mixture resembles coarse crumbs, ensuring a flaky texture.
- Add Cheese: Stir in the grated sharp cheddar cheese thoroughly so it is evenly mixed throughout the flour and butter mixture.
- Add Water and Form Dough: Slowly drizzle in the cold water, one tablespoon at a time, mixing gently with your hands or a spoon until the dough just comes together. Avoid overworking the dough to keep it tender.
- Roll and Cut Dough: On a lightly floured surface, roll out the dough to about 1/8 inch thickness. Using a sharp knife or pizza cutter, slice the dough into strips approximately 1/2 inch wide and 3-4 inches long.
- Prepare for Baking: Arrange the dough strips on the prepared baking sheet, spacing them apart so they do not touch while baking.
- Optional Egg Wash: If desired, brush the tops of the straws with a beaten egg to give them a beautiful golden color and glossy finish once baked.
- Bake: Place the baking sheet in the preheated oven and bake for 12 to 15 minutes, or until the cheese straws turn golden brown and crisp.
- Cool and Serve: Remove the cheese straws from the oven and transfer them to a wire rack to cool completely. Serve them as a tasty snack or appetizer.
Notes
- Use cold butter and water to ensure flaky and tender cheese straws.
- The cayenne pepper is optional but adds a nice spicy kick if desired.
- Egg wash is optional but recommended for a golden, attractive finish.
- Don’t overwork the dough to avoid tough cheese straws.
- Store leftover cheese straws in an airtight container at room temperature for up to 3 days.
