Easy Cheese Straws

I know I’ve offered up a very similar entry for baked cheese biscuit-type things before, but they are so delicious! And I needed a snack to munch on while I watched television.

These require a different method than the galettes to get them onto the baking sheet – rolling out the dough instead of rolling the dough into balls. I haven’t decided which one I prefer yet, so there’s more testing ahead. I do know that cutting these straws is easier with a pizza wheel which is the only reason I keep one around. The recipe suggests using a pasta machine… no.

And next time I make/test these, I am using some Parmesan as well as Cheddar for sure. Anything to get the flavour closer to Cheez-Its or Goldfish crackers is my ultimate goal.

What to do:

Grate the Cheddar.

Grated cheddar.

Measure the dry ingredients.

Flour and cayenne.

Add the butter…


…and mix to combine.

Butter, flour and cayenne combined.

Get the cheddar into the bowl and combine.

Add the cheese.

There will be dough.

The dough.

Roll out the dough to an even thickness.

Rolled out to 1/4″ thick.

Cut the dough into even-sized widths.

Sliced in even widths.

Load the straws onto a baking sheet. They are quite fragile so I used a very long offset spatula.

Load into baking sheets.

After 6 minutes in the over, the straws are slightly browned and puffed. They are ready for a cooling rack.

And soon afterwards, they are ready to eat. And to use as Jenga logs for fun.

Easy Cheese Straws, excellent with wine.

Here’s the recipe:

Easy Cheese Straws

Cheese Straws Time: 20 minutes

1/2 pound Cheddar or other hard, flavorful cheese
1/3 pound Parmesan cheese
2 cups (about 9 ounces) all-purpose flour
Pinch cayenne 8 tablespoons (1 stick) chilled butter, cut into chunks, plus a little more for greasing the baking sheet
Few drops ice water, if necessary
Coarse salt (optional)

Heat oven to 450 degrees. Grate cheese by hand or in food processor and place in a bowl. Pulse flour and cayenne in processor. Add butter and process until butter and flour are combined. Pulse in cheese.

Turn out onto counter or cutting board and knead by hand, adding a few drops of ice water if necessary. (You may wrap in plastic and refrigerate for 2 days, taking it out for about a half hour before proceeding.)

Roll out into a rectangle about 1/4-inch thick, on a lightly floured surface or between 2 sheets of plastic wrap, then cut into 1/2-inch-wide strips as long as you like. Place on a lightly greased baking sheet and sprinkle with salt, if using. Bake until golden brown, 5 to 8 minutes. Serve hot, warm or at room temperature.

Yield: At least 10 servings.


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