Cheese Straws
Ingredients
Makes 24
6-ounce piece sharp cheddar cheese
1 1/2 cups all-purpose flour, plus more for work surface
1 stick unsalted butter, room temperature
1 teaspoon dry mustard powder
1 teaspoon salt
1/4 teaspoon ground pepper
1/4 teaspoon cayenne pepper
Directions
1.Preheat oven to 425. In a food processor fitted with the grating
blade, grate cheese. Switch to cutting blade; add flour, butter,
mustard powder, salt, ground pepper, and cayenne. Pulse until a
dough forms.
2.Transfer dough to a lightly floured work surface; divide into 4
equal pieces. Roll each piece into a rope, about 3/8 inch in
diameter and 18 inches long; cut each rope into six 3-inch pieces.
Place pieces 1 inch apart on a baking sheet. Drag the tines of a
fork down each straw to create ridges.
3.Bake until golden and firm to the touch, 15 to 20 minutes.
Transfer to a wire rack to cool completely. Store straws in an
airtight container up to 2 days.
.
Ingredients
Makes 24
6-ounce piece sharp cheddar cheese
1 1/2 cups all-purpose flour, plus more for work surface
1 stick unsalted butter, room temperature
1 teaspoon dry mustard powder
1 teaspoon salt
1/4 teaspoon ground pepper
1/4 teaspoon cayenne pepper
Directions
1.Preheat oven to 425. In a food processor fitted with the grating
blade, grate cheese. Switch to cutting blade; add flour, butter,
mustard powder, salt, ground pepper, and cayenne. Pulse until a
dough forms.
2.Transfer dough to a lightly floured work surface; divide into 4
equal pieces. Roll each piece into a rope, about 3/8 inch in
diameter and 18 inches long; cut each rope into six 3-inch pieces.
Place pieces 1 inch apart on a baking sheet. Drag the tines of a
fork down each straw to create ridges.
3.Bake until golden and firm to the touch, 15 to 20 minutes.
Transfer to a wire rack to cool completely. Store straws in an
airtight container up to 2 days.
.
