Description
Southern Cheese Straws are a classic, savory snack featuring sharp cheddar cheese and a blend of spices baked into crispy, buttery strips. Perfect for parties or as a flavorful accompaniment to drinks, these cheese straws combine the richness of sharp cheddar with a subtle kick from cayenne and smoked paprika.
Ingredients
Cheese Straw Dough Ingredients
- 1 pound sharp cheddar cheese (freshly shredded, about 4 cups)
- 1 cup salted butter (room temperature)
- 1 1/2 teaspoons salt
- 2 cups all-purpose flour
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/8 teaspoon black pepper
Instructions
- Preheat Oven and Prepare Cheese: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper to ensure the cheese straws do not stick. Grate the cold sharp cheddar cheese using the fine holes of a grater, then cover it and let it come to room temperature to soften slightly for better mixing.
- Mix Butter and Cheese: In the bowl of a stand mixer fitted with the paddle attachment, beat the room temperature salted butter and the shredded cheese together for 10-12 minutes. Continue mixing until the mixture is creamy, light, and well combined for a smooth dough texture.
- Add Dry Ingredients: Combine the all-purpose flour, garlic powder, onion powder, cayenne pepper, smoked paprika, salt, and black pepper. Gradually add this dry mixture to the butter and cheese mixture while mixing on medium-low speed, making sure everything is thoroughly incorporated into a consistent dough.
- Shape the Cheese Straws: Transfer the dough to a cookie press or a piping bag fitted with a large open star tip. Pipe the dough onto the prepared baking sheets in long strips. Use a sharp, small knife to cut these strips into 3-inch lengths to create uniform cheese straws.
- Bake: Place the baking sheets in the preheated oven and bake for 12-14 minutes or until the cheese straws are lightly browned and crisp. Avoid overbaking to keep them delicate and flaky.
- Cool: After baking, allow the cheese straws to cool on the baking sheets for about 5-10 minutes, then transfer them to a wire rack to cool completely. This step ensures they become crisp and ready to serve.
Notes
- Using freshly shredded sharp cheddar cheese provides the best texture and flavor compared to pre-shredded cheese, which may contain anti-caking agents.
- Make sure the butter is softened to room temperature for easier mixing and a smoother dough.
- The spice blend can be adjusted or omitted based on your heat preference.
- Store leftover cheese straws in an airtight container at room temperature for up to 3 days to maintain crispness.
- For a different flavor profile, try mixing in herbs like thyme or rosemary along with the spices.