Cheese Straws
Ingredients
- 228 g self-rising flour
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon kosher salt
- 1/2 pound sharpcheddar cheese
- 1/2 cup unsalted butter
- 4 tablespoons water
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Instructions
- In a medium bowl, whisk the flour, paprika, cayenne, and salt until combined.,Simply Recipes / Mark Beahm
- Add the freshly shredded cheese and softened butter to the bowl of a stand mixer fitted with the paddle attachment and beat on medium speed until combined, about 2 minutes. You can also do this in a large mixing bowl with a hand mixer.,Add the dry ingredients and beat on low speed to combine. If needed, add the water, a teaspoon at a time, until a dough forms. The dough should resemble play dough—soft, not dry, but not sticky.,Press a piece of plastic wrap directly against the dough and let it rest while the oven preheats.,Simply Recipes / Mark Beahm,Simply Recipes / Mark Beahm
- Line 2 large sheet pans with parchment paper.
- Once the oven has preheated, scoop the dough into a cookie press fitted with a large star disk. Pipe onto the baking sheet in 2- or 3-inch lines, leaving about a 1/2 inch between each straw.,Alternatively, roll out half of the dough on a lightly floured surface into a rectangle 1/8-inch thick. Use a pizza or pasta cutter or sharp knife to cut into 1/2-inch strips. Twist them several times or leave them as plain strips, and arrange on the baking sheets. Repeat with the remaining dough.,You can make the straws whatever length you want. As long as they are the same thickness, the bake time remains the same. A word to the wise: don’t make them more than 4 inches long, since they are more apt to break after baking.,Simply Recipes / Mark Beahm,Simply Recipes / Mark Beahm
- Bake the cheese straws until they are crisp, brown on the bottom, and light brown on top, 14 to 17 minutes. If you’re baking 2 baking sheets at once, rotate them halfway through.,To help the cheese straws keep their signature ridges or twirl, place the baking sheet in the freezer for 10 minutes before baking. You may need to add a minute or 2 to the bake time.,Let cool on the pan. Cheese straws can be a bit brittle when they’re warm, so handle them gently to avoid breaking them in half. Cool completely before serving.,Store for up to a week in an airtight container. If your cheese straws lose some of their crispness, re-crisp them briefly in a toaster oven and cool before serving.,Love the recipe? Leave us stars below?,Simply Recipes / Mark Beahm,Simply Recipes / Mark Beahm,Simply Recipes / Mark Beahm
Source
Original recipe: View Original