Make up to two days ahead, and store in an airtight container at room temperature.
6.75 ounces all-purpose flour (about 1 1/2 cups)
1/4 cup chilled butter, cut into small pieces
1 cup (4 ounces) crumbled blue cheese
1/3 cup finely chopped chives
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 to 2 tablespoons cold water
How to Make It
Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and butter in a food processor; pulse to blend. Add cheese, chives, salt, and pepper; pulse until mixture resembles coarse meal. Drizzle water into flour mixture until dough forms a ball. Roll dough into a 16 x 8-inch rectangle. Wrap dough in plastic wrap; refrigerate 4 hours or until firm.
Preheat oven to 350°.
Cut dough crosswise into 64 (1/4-inch-wide) slices. Place 1/2 inch apart on a baking sheet lined with parchment paper. Bake at 350° for 10 minutes or until the edges are lightly browned. Cool straws completely on wire racks.
These got seriously rave reviews, 5 stars for flavor. The dough does turn green, but bakes golden brown. Overall I gave 4 stars instead of 5 because it's nearly impossible to handle the dough when you cut it as thin as the recipe says, so in practice you get fewer cheese straws that take longer to bake.
These are pretty good--nice flavor. A couple of notes to be aware of that might have helped me: the dough turned green! I was worried how they would look, but when I baked them they looked fine. Also, you need to keep the dough very cold to work with when cutting. I left half in the fridge and that helped. Also, needed at least a couple more minutes to be completely cooked, otherwise it was "doughy." Strong smell with blue cheese and chives, but good. I would make them again as an appetizer!
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