Sharp Cheddar Cheese Straws
These are not crackers; they are savory puff pastry siblings. You want a dough that is slightly firm to the touch before it hits the oven, ensuring the cheese bubbles and toasts without turning the straw into a greasy mess.
Cold dough is non-negotiable.
If the butter softens before you get the straws into the oven, they will spread into flat puddles. Keep your hands cool and work efficiently.
- food processor
- plastic wrap
- rolling pin
- pizza cutter
- baking sheets
- parchment paper
What goes in.
- 1 1/2 cupsall-purpose flour
- 8 ozextra-sharp cheddar, freshly grated
- 1/2 cupunsalted butter, cubed and chilled
- 1/2 tspkosher salt
- 1/4 tspcayenne pepper
- 2-3 tbspice water
Minimal Manipulation
Pulse the ingredients only until they clump together; over-mixing develops gluten, which makes the straws chewy instead of brittle.
The method.
Combine dry goods and butter
Pulse flour, salt, cayenne, and cold butter in the processor until the mixture resembles coarse meal.
Incorporate cheese
Add the grated cheddar and pulse briefly. Drizzle in the ice water, one tablespoon at a time, until the dough just holds together when pinched.
Chill the dough
Form the dough into a flat disc, wrap it tightly, and refrigerate for at least 45 minutes. This firms up the butter.
Roll and cut
On a lightly floured surface, roll the dough into a rectangle about 1/8-inch thick. Use a pizza cutter to slice into strips that are 1/2-inch wide and 5-inches long.
Bake
Arrange on parchment-lined sheets. Bake at 375°F (190°C) for 15-18 minutes until the edges are golden brown and the cheese is toasted.
Other turns to take.
Smoked Paprika Twist
Replace the cayenne with 1 teaspoon of smoked paprika for a deeper, earthier profile.
Herbed Straws
Incorporate 1 tablespoon of finely minced fresh rosemary into the dry flour mix.
When it doesn't go to plan.
Always grate your cheese by hand; pre-grated bags are coated in cellulose, which prevents the cheese from melting properly into the dough.
If the kitchen is warm, slide the cut strips into the freezer for 10 minutes before moving them to the oven.
Store in an airtight container once completely cool to maintain the crisp texture for up to three days.
The ones that keep coming up.
Can I use a different type of cheese?
Yes, but use a low-moisture hard cheese like Gruyère or Parmesan. Soft cheeses like Brie contain too much water and will make the straws soggy.
Why did my straws spread?
The butter was likely too warm. The dough must be cold when it hits the hot oven to ensure the fat stays trapped in the layers.