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Cheese Straws

Ralph Anderson

Prep time 30 mins
Bake time 12 mins
Cool time 30 mins
Yield Makes about 2 dozen
If you like yours less spicy, use the smaller amount of red pepper.

Ingredients

  • 1 1/2 cups (6 oz.) shredded extra-sharp Cheddar cheese
  • 3/4 cup all-purpose flour
  • 1/4 cup unsalted butter, cut into 4 pieces and softened
  • 1/2 teaspoon kosher salt
  • 1/4 to 1/2 tsp. dried crushed red pepper
  • 1 tablespoon half-and-half

How to Make It

  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.

  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.

  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.

  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.

Cook's Notes

Baking time is 12 minutes per batch.

Matt & Ted Leefrom their cookbook,

The Lee Bros. Southern Cookbook

Norton