Description
These crispy and flavorful Cheese Straws are a perfect savory snack made with sharp cheddar cheese, buttery dough, and a hint of cayenne pepper. Baked until golden and crisp, they are ideal for parties, tea time, or anytime you crave a cheesy, crunchy treat.
Ingredients
Scale
For the Cheese Straws:
- 1 1/2 cups sharp cheddar cheese, grated
- 1 cup all-purpose flour
- 1/2 cup cold butter, cubed
- 1 tsp baking powder
- 1/2 tsp salt
- 1/4 tsp cayenne pepper (optional)
- Ice-cold water (as needed, about 2-3 tbsp)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Prepare the Dough: In a large mixing bowl, combine the grated sharp cheddar cheese, all-purpose flour, baking powder, salt, and optional cayenne pepper, mixing well to distribute the spices evenly.
- Cut in the Butter: Add the cold cubed butter to the dry ingredients and use a pastry cutter or your fingers to work the butter into the mixture until it resembles coarse crumbs. This step ensures the dough will be flaky and crisp.
- Add Water: Gradually add ice-cold water, one tablespoon at a time, mixing gently until the dough starts to come together without becoming sticky. You may need about 2 to 3 tablespoons to achieve this consistency.
- Roll and Cut: On a lightly floured surface, roll the dough out to approximately 1/8-inch thickness. Cut the dough into strips about 1/2 inch wide and 4 to 5 inches long using a sharp knife or pizza cutter.
- Shape and Bake: Twist each strip into a spiral shape and arrange them on the prepared baking sheet, leaving a little space between each. Bake in the preheated oven for 12 to 15 minutes or until the cheese straws turn golden brown and crisp.
- Cool: Remove the cheese straws from the oven and transfer them to a wire rack to cool completely. Cooling helps them firm up and develop their perfect crunchy texture.
Notes
- For extra flavor, sprinkle a little extra grated cheese on top before baking.
- Store cooled cheese straws in an airtight container to maintain crispness for up to a week.
- Use very cold butter and ice-cold water to ensure the dough remains flaky.
- You can substitute sharp cheddar with other hard cheeses like Parmesan or Gruyere for variation.
- If you prefer less heat, omit the cayenne pepper or reduce the amount.
