This appetizer is shamelessly good. It is decadently delicious.
Grown men weep when the last piece disappears from the plate
The cheese straws are rich, spicy, and addictive beyond belief. Best of all they are quick and easy to make, and virtually fool-proof.
Cheese straws will keep in the refrigerator, in a sealed (locked??) container for two days. They will not last an hour at a party!!
SPICY CHEESE STRAWS
1 1/2 cups (about 5-6 ounces) grated extra-sharp Cheddar cheese
4 tablespoons (2 ounces) unsalted butter taken directly from the refrigerator and cut into small pieces
3/4 cup unbleached all purpose flour – plus more for dusting
1/2 teaspoon kosher salt
2/3 teaspoon crushed red pepper flakes
1/4 teaspoon freshly ground black pepper.
1 tablespoon cream or half-and-half. In a pinch you could use milk.
Preheat oven to 350°F.
In a food processor combine the cheese flour, butter, salt and peppers in a few 5-second pulses until the mixture resembles coarse crumbs.
Add the cream and process until the dough forms a ball, about ten seconds.
On a lightly floured surface using a lightly floured rolling pin, roll the dough into an 8 – by – 10 inch rectangle that is 1/8 inch thick.
With a sharp knife or a pizza or pastry wheel cut the dough into strips 1/2 inch wide.
Using a metal spatula gently transfer the strips to a baking sheet lined with parchment paper. Leave at least 1/4-inch between the strips. The straws can be any length, from two to ten inches.
Bake the straws on the middle rack for 12 to 15 minutes, or until the ends are barely browned. Remove from the oven and set the cookie sheet on a rack to cool.
Serve a room temperature.
| SPICY CHEESE STRAWS | Print |
- 1½ cups (5-6 ounces) grated extra-sharp Cheddar cheese
- 4 tbs. (2 oz.) unsalted butter chilled cut into small pieces
- ¾ cup unbleached all purpose flour
- ½ tsp. kosher salt
- ¾ tsp. crushed red pepper flakes
- ¼ tsp. freshly ground black pepper
- 1 tbs. cream
- Preheat oven to 350 F.
- In food processor, combine cheese, flour, butter salt and peppers and pulse until the mixture resembles coarse crumbs.
- Add the cream and process until dough forms a ball, and 10 sec.
- On a lightly floured surface, using a lightly floured rolling pin, roll the dough into an 8 x 10 inch rectangle that is ⅛ inch thick.
- With a sharp knife or a pizza or pastry wheel cut the dough into 8-inch strips ½-inch wide.
- Gently transfer the strips (using a metal spatula) onto the parchment lined baking sheet. Leave at least ¼ inch between them The straws can be any length from 2 to 6 inches.
- Take the straws on the middle rack for 12 to 15 minutes, or until the ends are barely browned. Remove from the oven and set the cookie sheet on a rack to cool
- Serve a room temperature. Cheese straws will keep in the refrigerator, in a sealed container, for two days.
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Of for delights! the savory buttery piquant morsels of crispy cheesy deliciousness, melting in your mouth creating a waterfall of salivary juices for want of more……
Indeed, indeed. You want more. I must slap my hand otherwise I will over indulge. But it is so wonderful to be so naughty Tin Man. V.
Did somebody say sharp cheddar? I’m in! Do you think they would make a good breakfast side in place of toast? ~Lynda
They would be an indulgent breakfast Lynda. Why not! Just to keep it really healthy use them as toast soldiers (like the Brits do) and dip them into fresh fresh farm eggs. I have a rather indulgent and decadent friend. She says she is going to eat the cheese straws with champagne and orange juice. Love that girl. Virginia