Sharp Cheddar Cheese Straws
The secret to a proper straw is the ratio of fat to flour. If you rush the dough or let it warm up, you lose the snap. Keep everything chilled until the moment the heat hits the tray.
Cold fat is your only tool that matters.
Your butter and cheese must be refrigerator-cold. If the fat softens while you are mixing, the straws will spread into flat crackers rather than holding their twisted shape.
- food processor
- plastic wrap
- baking sheet
- parchment paper
- rolling pin
What goes in.
- 8 ozextra-sharp cheddar, grated by hand
- 1 cupall-purpose flour
- 1/2 cupunsalted butter, cubed and cold
- 1/2 tspkosher salt
- 1/4 tspcayenne pepper
Mastering the texture
Pulse the processor only until the mixture resembles coarse cornmeal. Over-processing melts the butter and makes the dough tough instead of flaky.
The method.
Pulse the dry ingredients and cheese
Combine flour, salt, cayenne, and cold cheese in the processor. Pulse three times to coat the cheese in flour.
Cut in the butter
Add the cold butter cubes. Pulse until the mixture creates pea-sized clumps. Do not let it form a ball.
Bind and chill
Dump the mixture onto a work surface and press it into a block with your hands. Wrap in plastic and chill for at least 45 minutes.
Roll and cut
Roll the dough into an 8x8-inch square on a floured surface. Use a pizza cutter to slice the dough into 1/2-inch wide strips.
Twist and bake
Pick up each strip, give it two tight twists, and lay it on the parchment-lined sheet. Bake at 375°F for 15 minutes, or until the cheese edges are bronzed and crisp.
Other turns to take.
Herb-Infused
Add one tablespoon of finely minced fresh rosemary or thyme to the flour before pulsing.
Smoked
Replace half the sharp cheddar with smoked gouda for a deeper, earthier profile.
When it doesn't go to plan.
Use a box grater for the cheese rather than pre-shredded bags; the anti-caking starch in bagged cheese prevents the dough from binding properly.
If the dough becomes sticky while rolling, pop the whole sheet back in the freezer for five minutes.
Store in an airtight container for up to three days, but refresh them in a 300°F oven for five minutes to bring back the snap.
The ones that keep coming up.
Why did my straws spread into flat puddles?
The butter was likely too warm. Always ensure your cheese and butter are cold, and don't skip the refrigeration step before rolling.
Can I use a pastry bag instead of rolling?
Yes, but you must grate the cheese using the finest setting on your grater so it can pass through the tip without clogging.
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