Cheese Straws — Sharp Cheddar
Crisp, cheesy, and utterly addictive, these sharp cheddar cheese straws are a taste of Southern comfort. The secret is cold butter for flaky layers.
Cheese Straws — Sharp Cheddar
Crisp, cheesy, and utterly addictive, these sharp cheddar cheese straws are a taste of Southern comfort. The secret is cold butter for flaky layers.
The Key Move
Keep the butter as cold as possible and avoid overworking the dough for the flakiest cheese straws.
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The Setup
- Large Bowl
- Pastry Blender
- Plastic Wrap
- Rolling Pin
- Baking Sheet
- Parchment Paper
The Mise en Place
5 of 6Your prep station before cooking begins
The Dry Mix (0/5)
Cheese straws are not flaky.
The butter was not cold enough. Make sure to use very cold butter and work quickly.
Cheese straws are tough.
The dough was overmixed. Be careful not to overwork the dough when adding the water.
The Method
PREHEAT
Preheat oven to 375°F (190°C).
COMBINE
In a large bowl, combine the flour, cheddar cheese, salt (½ tsp), and cayenne pepper (¼ tsp).
CUT
Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
Work quickly to keep the butter cold. • Mixture should resemble coarse crumbs with small pieces of butter visible.
ADD
Add the ice water (2 tbsp), one tablespoon at a time, and mix until the dough just comes together.
Do not overmix the dough.
FORM
Prep aheadForm the dough into a ball, wrap in plastic wrap, and chill for at least 15 minutes.
ROLL
On a lightly floured surface, roll the dough out to about 1/8 inch thickness.
CUT
Cut the dough into thin strips using a pizza cutter or knife.
Strips should be uniform in size.
TRANSFER
Transfer the cheese straws to a baking sheet lined with parchment paper.
BAKE
Bake for 12-15 minutes, or until golden brown.
Cheese straws should be golden brown and crispy. • A cheesy, buttery aroma fills the kitchen.
COOL
Let the cheese straws cool on the baking sheet for a few minutes before serving.
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