Rating: 3.5 stars
3 Ratings
  • 5 star values: 0
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

Make up to two days ahead, and store in an airtight container at room temperature.

Recipe by Cooking Light December 2010


Credit: Sang An; Styling: Christina Wressel

Recipe Summary

32 servings (serving size: 2 straws)


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

47 calories; fat 2.5g; saturated fat 1.6g; mono fat 0.7g; poly fat 0.1g; protein 1.4g; carbohydrates 4.7g; fiber 0.2g; cholesterol 6mg; iron 0.3mg; sodium 78mg; calcium 21mg.