Prep Time
10 Mins
Chill Time
30 Mins
Cook Time
12 Mins
Yield
Yields: 5 dozen 3-inch straws (serving size: 1 3-inch straw)
Photo: Antonis Achilleos; Styling: Gerri Williams for James Reps

How to Make It

Step 1

Preheat oven to 400°F. In a food processor, process cheese and butter until smooth and creamy, stopping machine and scraping down sides of bowl as needed. Add flour, salt and cayenne and pulse until mixture forms a soft, pliable dough.

Step 2

Transfer dough to a large pastry bag fitted with a star tip and pipe 3-inch-long straws onto ungreased baking sheets. Alternatively, place dough in a large ziplock bag, snip off a corner and pipe 3-inch or longer straws (the latter will yield fewer straws) and twist decoratively. Refrigerate for 30 minutes.

Step 3

Bake until straws are lightly browned around edges, 10 to 12 minutes. Let cool on baking sheets.

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