cheddar cheese straws

Ingredients

• Sharp Cheddar Cheese: 8 oz (225g), extra-sharp, freshly grated (pre-shredded cheese contains anti-caking agents that prevent smooth melting)
• Unsalted Butter: ½ cup (1 stick / 115g), softened at room temperature
• All-Purpose Flour: 1 ½ cups (180g)
• Cornstarch: 2 tbsp (for extra crispness)
• Salt: 1 tsp kosher salt
• Cayenne Pepper: ½ tsp (adjust to taste for mild or extra heat)
• Smoked Paprika: ½ tsp
• Garlic Powder: ¼ tsp
• Cold Water: 1 to 2 tbsp (only if needed to bind the dough)

Instructions

Step 1: Combine Cheese & Butter

1. In a large bowl or the bowl of a stand mixer fitted with the paddle attachment, beat the softened butter and freshly grated sharp cheddar together on medium speed for 2 to 3 minutes.
2. Mix until the mixture is completely combined, smooth, and pale orange.

Step 2: Add Dry Ingredients

1. In a separate bowl, whisk together the all-purpose flour, cornstarch, salt, cayenne pepper, smoked paprika, and garlic powder.
2. Turn the mixer speed to low and gradually add the dry mixture to the cheese-butter blend.
3. Mix just until a cohesive dough forms. If the mixture feels too crumbly to hold shape, add cold water 1 teaspoon at a time until the dough pulls together.

Step 3: Shape the Cheese Straws

1. Choose one of two methods:
2. Piping Method (Classic Star Ribbon): Transfer dough into a heavy-duty piping bag fitted with an open star tip (such as Ateco #824 or Wilton 1M). Pipe 4-inch-long straight strips onto parchment-lined baking sheets, leaving about 1 inch between each straw.
3. Rolling & Cutting Method: Roll dough out on a lightly floured surface into a rectangle about ¼-inch thick. Using a fluted pastry wheel or sharp knife, cut into strips roughly 4 inches long and ½ inch wide. Transfer gently to parchment-lined baking sheets.

Step 4: Chill before Baking

1. Place the baking sheets with piped/cut dough into the refrigerator to chill for 15 to 20 minutes.
2. Pro Tip: Chilling solidifies the butter, ensuring the cheese straws hold their defined ridges and don’t spread excessively while baking.

Step 5: Bake to Golden Perfection

1. Pre-heat your oven to 350°F (175°C).
2. Bake for 12 to 15 minutes, rotating the baking sheets halfway through, until the edges are firm and light golden brown.
3. Remove from the oven and let cool on the baking sheet for 5 minutes, then transfer to a wire cooling rack to crisp up completely.

Nutrition

Calories: 165 kcal · Protein: 5 g · Fat: 11.5 g · Carbohydrates: 10.5 g Dietary · Saturated Fat: 7 g · Fiber: 0.5 g · Sugar: 0.1 g · Sodium: 225 mg