Description
A classic Southern snack, cheese straws are perfect for cocktails or tailgating.
From Bridget Edwards of Bake at 350.
Ingredients
- 1-½ cup Unbleached All-purpose Flour
- 1 teaspoon Baking Powder
- ¾ teaspoons Kosher Salt
- 1 teaspoon Dry Mustard
- ½ teaspoons Paprika
- ½ teaspoons Cayenne
- 2 cups Shredded Cheddar Cheese, Room Temperature
- ½ cups Grated Parmesan Cheese, Room Temperature
- ½ cups Unsalted Butter, Room Temperature
- 2 Tablespoons Cold Water
Preparation
Line cookie sheets with parchment. Preheat oven to 400ºF.
Whisk flour, baking powder, salt, and spices together. Set aside.
In a large bowl, beat cheeses and butter together until combined and fluffy. In two additions, add the flour mixture on low speed. Mix until combined. The dough will look dry. With the mixer running on low, sprinkle over the cold water. Continue mixing until the dough comes together and pulls away from the sides of the bowl.
Dump the dough onto a floured surface and knead a few times until a cohesive dough forms. Wrap in plastic wrap and refrigerate for 20 minutes.
After 20 minutes, place a large handful of dough onto a floured surface. Refrigerate the remaining dough. Roll to 1/8-inch thickness. Use the pizza cutter to cut off ragged edges. Cut the dough 1/4 inch wide and 5 to 9 inches long. Gently twist the strips and place on the prepared sheet.
Bake for 10–12 minutes until golden. Leave on the cookie sheet for 2 minutes before removing to a cooling rack to cool completely. Repeat with the remaining dough. Scraps may be kneaded in and rerolled.
Store in an airtight container.
