Description
Deliciously crispy and cheesy straws made from sharp cheddar and a hint of cayenne pepper, baked to golden perfection. These cheese straws are perfect as a savory snack or appetizer and easy to prepare with simple pantry ingredients.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon cayenne pepper (optional, for a spicy kick)
Dairy
- 1 cup sharp cheddar cheese, grated
- 1/2 cup unsalted butter, cold and cut into cubes
- 1 egg (for egg wash, optional)
Liquids
- 1/4 cup cold water (or as needed)
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 flour, salt, and cayenne pepper if using, evenly blending the spices and seasoning throughout the flour.
- Incorporate Butter: Add the cold butter cubes to the flour mixture and use a pastry cutter or your fingers to work the butter into the flour until the texture resembles coarse crumbs, ensuring small pieces of butter remain.
- Add Cheese: Stir in the grated sharp cheddar cheese thoroughly to evenly distribute it within the flour and butter mixture.
- Form Dough: Gradually add the cold water one tablespoon at a time, mixing gently after each addition until the dough just comes together. Avoid overworking to keep the texture tender.
- Roll Dough: On a lightly floured surface, roll the dough out to approximately 1/8 inch thickness to achieve a thin, crisp final product.
- Cut Strips: Using a sharp knife or pizza cutter, slice the dough into strips roughly 1/2 inch wide and 3 to 4 inches long, forming the shape of cheese straws.
- Arrange on Sheet: Place the cheese straws spaced apart on the prepared baking sheet to allow for even baking and browning.
- Optional Egg Wash: If you want a glossy, golden finish, brush the tops with beaten egg before baking.
- Bake: Bake in the preheated oven for 12 to 15 minutes, or until the cheese straws are golden brown and crisp when touched.
- Cool: Transfer the cheese straws to a wire rack and allow them to cool completely before serving, enhancing their crispness.
Notes
- Use cold butter to achieve the best flaky and crisp texture.
- The cayenne pepper is optional but adds a nice subtle heat to complement the cheese.
- If the dough is too dry, add water very sparingly; too much can make the dough tough.
- Store leftover cheese straws in an airtight container at room temperature to maintain crispness.
- These cheese straws can be prepared ahead of time by refrigerating the dough wrapped in plastic for up to 2 days before rolling and cutting.
