The Local Palate Newsletter
Sign up to recieve news, updates, recipes, cocktails and web exclusives about food culture in the south

Share this article via email

Subscribe

Subscribe
Save 69% off of newsstand price now!

Subscribe to The Local Palate
Palate Teasers eNewsletter Subscribe Send as Gift Customer Service App Store Google Play

Sign up

Sign up to receive fresh recipes, gourmet getaway guides, and other tasty treats in your inbox.

Lee Bros. Cheese Straws

Advertisement

Ingredients

1½ cups (about 4 ounces) grated extra-sharp cheddar cheese

4 tablespoons unsalted butter, softened and cut into 4 pieces

¾ cup all-purpose flour, plus more for dusting

½ teaspoon Kosher salt

½ teaspoon crushed red pepper flakes

1 tablespoon half & half

Directions

  1. Preheat oven to 350 degrees.
  2. In a food processor, combine cheese, butter, flour, salt, and red pepper and process in 5-second pulses until the mixture resembles coarse crumbs. Add the half & half and process until the dough forms a ball, about 10 seconds.
  3. On a lightly floured surface,using a lightly floured rolling pin, roll the dough into an 8 × 10-inch rectangle that is ⅛ inch thick. With a sharp knife or pizza cutter, cut the dough into long, thin strips, ¼ to ⅓ inch wide (dipping the knife in flour after every few inches ensures a clean cut). Gently transfer the strips to an ungreased cookie sheet, leaving at least ¼ inch between them. The dough will sag and may break occasionally in the transfer, but don’t be concerned—just do your best. The straws can be any length, from 2 to 10 inches.
  4. Bake the straws on the middle rack until the ends are barely browned, about 12 to 15 minutes. Remove from the oven and set the cookie sheet on a rack to cool.
  5. Serve at room temperature. Cheese straws will keep in the refrigerator, in a sealed container, for 2 days.

 

Print Recipe