Cheese Straws

Cheese straws are a tasty and simple snack. You can enjoy them at the beach, during a movie, at a party, or as a quick work snack. These delicious treats are made with cheddar cheese and a dash of cayennepepper which can be replaced with another kind of pepper.

Cheese Straws
12
Servings
Prep Time
20 mins
Cook Time
15 mins
Total Time
35 mins

Ingredients

Directions

Recipe instructions Cheese Straws

1

In a medium bowl, whisk the flour, paprika, cayenne, and salt until combined.

2

Add the freshly shredded cheese and softened butter to the bowl of a stand mixer fitted with the paddle attachment and beat on medium speed until combined, about 2 minutes. You can also do this in a large mixing bowl with a hand mixer.

3

Add the dry ingredients and beat on low speed to combine. If needed, add the water, a teaspoon at a time, until a dough forms. The dough should resemble play dough-soft, not dry, but not sticky.

4

Press a piece of plastic wrap directly against the dough and let it rest while the oven preheats.

5

Preheat the oven to 350 degrees F (180 degrees C). Line 2 large sheet pans with parchment paper.

6

Once the oven has preheated, scoop the dough into a cookie press fitted with a large star disk. Pipe onto the baking sheet in 2 or 3-inch lines, leaving about a 1/2-inch between each straw.

7

Alternatively, roll out half of the dough on a lightly floured surface into a rectangle 1/8-inch thick. Use a pizza or pasta cutter or sharp knife to cut into 1/2-inch strips. Twist them several times or leave them as plain strips, and arrange on the baking sheets. Repeat with the remaining dough.

8

Bake the cheese straws until they are crisp, brown on the bottom, and light brown on top, 14 to 17 minutes. If you’re baking 2 baking sheets at once, rotate them halfway through.

9

Let cool on the pan. Cheese straws can be a bit brittle when they’re warm, so handle them gently to avoid breaking them in half. Cool completely before serving. Store for up to a week in an airtight container. If your cheese straws lose some of their crispness, re-crisp them briefly in a toaster oven and cool before serving.

The length of the straws can vary, but make sure they are the same thickness to ensure the same baking time. For best results, keep the cheese straws no longer than 4 inches, as they're prone to breaking after being baked. To help the straws maintain their unique ridges or swirls, put the baking sheet in the freezer for 10 minutes before baking. You may need to extend the baking time by a minute or two.

Nutrition Facts

Calories: 213
Fat: 14 g
Carbs: 15 g
Protein: 7 g
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