Prep Time
30 Mins
Bake Time
12 Mins
Cool Time
30 Mins
Yield
Makes about 2 dozen
Ralph Anderson

How to Make It

Step 1

Combine first 5 ingredients in a food processor; pulse in 5-second intervals until mixture resembles coarse crumbs. Add half-and-half, and process 10 seconds or until dough forms a ball.

Step 2

Turn dough out onto a well floured surface, and roll into an 8- x 10-inch rectangle (about 1/8 inch thick). Cut dough with a sharp knife into 1/4- to 1/2-inch-wide strips, dipping knife in flour after each cut to ensure clean cuts. Place on ungreased baking sheets.

Step 3

Bake at 350° for 12 minutes or until ends are slightly browned. Cool on baking sheets on a wire rack 30 minutes. Break into desired lengths.

Step 4

Note: To make cheese rounds, roll dough to 1/8-inch thickness, and cut with a 1 1/2-inch round cutter. Place on ungreased baking sheets. Bake and cool as directed. Freeze baked cheese straws or rounds in a heavy-duty zip-top plastic freezer bag up to 3 months. Let thaw at room temperature 30 minutes before serving.

Chef's Notes

Baking time is 12 minutes per batch.

Matt & Ted Lee

from their cookbook,

The Lee Bros. Southern Cookbook

Norton

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