- Category: Snack
- 1 1/2 cups (about 6 ounces) grated extra-sharp Cheddar cheese
- 3 tablespoons butter, softened
- 3/4 cup LC pan bread flour
- 1/4 teaspoon sea salt
- 1/2 teaspoon cayenne pepper (I like them hot, adjust for your own taste)
- 1/2 teaspoon Coleman’s dry mustard
- 1/2 teaspoon granulated garlic
- 1 – 2 tablespoons half-and-half or cream
- ***Vegans may substitute their favorite replacements for dairy products
- Preheat oven to 350°F.
- In a food processor, combine the cheese, butter, flour, salt, cayenne pepper and garlic in five 5-second pulses until the mixture resembles coarse crumbs. Add the half-and-half and process until the dough forms a ball, about 10 seconds.
- On a lightly floured surface, using a lightly floured rolling pin, roll the dough into an 8- by 10-inch rectangle that is 1/8-inch thick. With a sharp knife (or a pizza or pastry wheel; both worked great), cut the dough into thin 8-inch strips, each 1/4- to 1/3-inch wide (dipping the knife in flour after every few inches ensures a clean cut). Gently transfer the strips to a parchment lined cookie sheet, leaving at least 1/2-inch between them. The dough may sag or may break occasionally in the transfer. The straws can be any length, from 2 to 10 inches.
- Bake the straws on the middle rack for 12 to 15 minutes, or until the ends are browned. Remove from the oven and set the cookie sheet on a rack to cool.
- Serve at room temperature. Cheese straws will keep in the refrigerator, in a sealed container, for two days. They will not last an hour at a party.