Cheese Straws
Photo by Jonathan Boncek

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60 straws

  • 8 ounces sharp cheddar cheese
  • 14 tablespoons unsalted butter
  • 2 cups all-purpose flour, cold
  • ¾ teaspoon kosher salt
  • 2 tablespoons milk
  • 1½ tablespoons sriracha, or hot sauce of choice
  1. Preheat oven to 375 degrees. In a food processor, shred cheese with butter. Remove from processor bowl and reserve.
  2. Place flour and salt in processor bowl. Pulse to combine. Add the cheese/butter mixture back in and pulse for 30 seconds, or until it looks like cornmeal.
  3. Mix together milk and sriracha. Pour milk mixture into the processor while pulsing. Pulse until a dough forms.
  4. Wrap dough tightly in plastic and chill in refrigerator for 30 minutes.
  5. Roll dough out on a lightly floured surface to ¼ inch thick. Using a pastry wheel or pizza slicer, cut dough into ½-inch strips. Cut to desired length and place on a parchment-lined sheet pan.*
  6. Bake for 12 minutes or until straws just begin to turn brown on the edges. Cool before serving. Can be stored in a cookie tin for up to 2 weeks.

*You can also roll the dough into a log and slice, topping each round with a pecan. Or roll dough into ropes and cut to desired length.

  • from The Local Palate Kitchen

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