Description
Delightfully crispy and cheesy, these Cheese Straws are a perfect savory snack or appetizer. Made with sharp cheddar cheese and a hint of cayenne pepper for a subtle kick, these twisted straws bake to golden perfection in just 30 minutes.
Ingredients
Scale
For the Cheese Straws:
- 1 1/2 cups sharp cheddar cheese, grated
- 1 cup all-purpose flour
- 1/2 cup cold butter, cubed
- 1 tsp baking powder
- 1/2 tsp salt
- 1/4 tsp cayenne pepper (optional)
- Ice-cold water (as needed)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Prepare the Dough: In a large mixing bowl, combine grated sharp cheddar cheese, all-purpose flour, baking powder, salt, and cayenne pepper if using. Mix well to distribute the ingredients evenly.
- Cut in the Butter: Add the cold cubed butter to the dry mixture. Using a pastry cutter or your fingers, work the butter into the mixture until it reaches a coarse crumb texture, ensuring the butter pieces are small for a flaky texture.
- Add Water: Gradually add ice-cold water, one tablespoon at a time, mixing gently after each addition. Continue until the dough just comes together and holds shape without being sticky.
- Roll and Cut: Lightly flour your work surface and roll the dough out to about 1/8-inch thickness. Using a knife or pizza cutter, slice the dough into strips approximately 1/2 inch wide and 4 to 5 inches long.
- Shape and Bake: Twist each strip gently into spirals and lay them spaced apart on the prepared baking sheet. Bake in the preheated oven for 12 to 15 minutes or until the cheese straws are golden brown and crisp.
- Cool: Remove the baked cheese straws from the oven and allow them to cool completely on a wire rack. This step ensures they become crispy and easy to handle.
Notes
- For an extra cheesy flavor, use aged sharp cheddar.
- The cayenne pepper adds a mild heat but can be omitted for a milder snack.
- If dough is too crumbly, add a bit more ice-cold water, one teaspoon at a time.
- Store cheese straws in an airtight container to maintain crispness.
- These cheese straws can be made ahead and frozen before baking; just add a couple of minutes to the baking time if baking from frozen.
