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.

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

Ratings & Reviews

JennySmith's Review

JennySmith
November 20, 2009
I thought this recipe was so-so. My fiance thought this recipe was great and it tasted like a "grown up Cheez-it." I did not use a food processor for this recipe - instead, I used a pastry cutter. I felt like the amount of half and half left the batter a bit dry, so I added some more. All in all, it was fairly easy to make and is something to keep in mind if I were to serve an appetizer of if they'd be a nice compliment to a soup (tomato, perhaps?).

shaeville's Review

Susan
March 05, 2009
This is a great snack to have the same day it is made. However, I put some into plastic baggies and they did not taste the same the next day. Will make again, but only if they will be eaten that day.

Jann

JannRich
August 09, 2015
At least a couple of my people agreed these are similar to Cheez-Its. Not dry and great cheddar flavor. Perhaps a previous reviewer bought a bag of shredded cheese instead of shredding the cheese at home from a brick. It does make a difference and accounts for the "dry" complaint. I will sometimes change up the flavoring with different herbs and spices. Good as is though.

Don't waste your time...

Mamameeah
May 25, 2015
These turned out dry and tasteless. We dusted with parmesan cheese which helped a little... I will not be keeping this recipe :(

gnaed1's Review

laceyinkeller
March 31, 2013
N/A

IDkitchenwitch's Review

STIRRINGTHEPOT
January 21, 2013
N/A

Mamameeah's Review

IDkitchenwitch
December 26, 2010
The Cheese Straws are excellent. I would recommend using more red pepper flakes though.

STIRRINGTHEPOT's Review

gnaed1
February 21, 2009
We love this recipe so much we had to triple the ingredients. This will be a recipe that we want to share with our family as a "must have." I think the kids will have fun making them and sharing them with their friends.

33UpperCrusts's Review

33UpperCrusts
June 23, 2011
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.