Description
Cheese Straws are a classic Southern snack that combine the crispness of a cracker with the savory flavor of sharp cheddar cheese. These buttery, cheesy snacks are easy to make using simple ingredients and are perfect for serving with wine or as a tasty appetizer. Made with self-rising flour, smoked paprika, cayenne pepper, and plenty of cheddar cheese, these straws bake to a golden, crispy finish and have a delightfully rich and cheesy taste.
Ingredients
Scale
Dry Ingredients
- 1 3/4 cups (228g) self-rising flour
- 1/2 teaspoon smoked or sweet paprika
- 1/4 teaspoon cayenne pepper, or to taste
- 1/4 teaspoon kosher salt
Wet Ingredients
- 1/2 pound sharp or extra-sharp cheddar cheese, freshly grated
- 1 stick (1/2 cup) unsalted butter, room temperature
- 1 to 4 tablespoons water, or as needed
Instructions
- Combine Dry Ingredients: In a medium bowl, whisk together the self-rising flour, smoked or sweet paprika, cayenne pepper, and kosher salt until evenly combined to ensure the spices are distributed well throughout the dough.
- Mix Cheese and Butter: In the bowl of a stand mixer fitted with the paddle attachment, add the freshly shredded sharp cheddar cheese and softened unsalted butter. Beat on medium speed for about 2 minutes until the mixture is well combined and creamy. Alternatively, use a hand mixer in a large mixing bowl for this step.
- Add Dry Ingredients and Form Dough: Add the dry flour-spice mixture to the cheese and butter mixture and beat on low speed just until combined. Gradually add the water, one teaspoon at a time, if necessary, until the dough forms a play-dough-like consistency that is soft but not sticky.
- Rest the Dough: Press a piece of plastic wrap directly onto the surface of the dough to prevent drying out. Let the dough rest at room temperature while the oven preheats to allow the flour to hydrate fully.
- Prepare Baking Sheets: Line two large sheet pans with parchment paper for easy removal and clean-up.
- Shape Cheese Straws: Once the oven is preheated, scoop the dough into a cookie press fitted with a large star disk and pipe 2- or 3-inch lines onto the parchment-lined baking sheets, spacing them about 1/2 inch apart. Alternatively, roll out half the dough on a lightly floured surface to a 1/8-inch thickness, cut into 1/2-inch strips with a pizza wheel or knife, twist several times or leave plain, and place on baking sheets. Repeat with the remaining dough.
- Bake: Bake the cheese straws in the preheated oven for 14 to 17 minutes, or until the bottoms are crisp and brown and the tops are light golden brown. If baking two sheets at once, rotate the pans halfway through baking to ensure even cooking.
- Cool and Store: Allow the cheese straws to cool completely on the pan. They are fragile when warm, so handle them with care to prevent breaking. Store cooled cheese straws in an airtight container for up to one week. To restore crispness if they soften, briefly re-crisp in a toaster oven before serving.
Notes
- Cheese straws are a beloved Southern snack that taste great with wine or as party appetizers.
- Using sharp or extra-sharp cheddar cheese delivers the best bold and savory flavor.
- The dough can be shaped either by piping with a cookie press or rolling and cutting for a twisted or plain look.
- Make sure to let the dough rest to improve texture and spread during baking.
- Handle warm cheese straws gently because they are brittle until fully cooled.
- To re-crisp stored cheese straws, use a toaster oven for a few minutes and let cool before serving.
Nutrition
- Serving Size: 5-6 cheese straws
- Calories: 213 kcal
- Sugar: 0 g
- Sodium: 376 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 7 g
- Cholesterol: 39 mg
