I changed this recipe a bit. I added 1 tsp of fresh finely minced rosemary and 1 tsp of crushed chilli pepper flakes and ground them up in the food processor with the flour prior to adding the rest of the ingredients. I used MILK instead of half and half. I also baked them for an additional 5 minutes using a convection oven. They turned out crispier and very flavorful. I served them at a BBQ and everyone loved them.
If you like yours less spicy, use the smaller amount of red pepper.
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Bake: 12 Minutes
Cool: 30 Minutes
- 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
- 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.
- 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.
Baking time is 12 minutes per batch.
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