Cheese Straws

I was watching a Paula Deen episode and she made some Cheese Straws.  I was reading the reviews and there were some mixed opinions.  Some people said that they turned out a little to gritty.  I have heard of Cheese Straws, but had never tried them.  I checked-out more recipes from the Food Network (Paula Deen actually has a couple) as well as other places around the Internet.  Some recipes use Puff Pastry and that is a common technique.

I discovered many variations and methods, but the one I ended up using was from Epicurious.  I chose this one because it seemed easy and just about everyone who tried the recipe said they would use it again.  I tried it and I have to agree.  I have made these three times in the last couple of weeks.  It makes for a great kid snack and I have had a couple of parties and they were devoured quickly and everyone asked for the recipe.  The recipe is almost identical to a Cheese Straw recipe in the kids Ratatouille Cookbook.

If you keep them in an airtight container at room temperature, you can make them up to 3 days ahead.  You can attempt to twist the dough to give it a little more elegant look, but the dough is pretty fragile.  When my kids and I made them, we just sliced the dough up into bit size squares. 

The better the cheese the better the cheese straw.  I used an Extra Sharp Vermont Cheddar.  By the way, as one of the reviewers said, if someone comments that they taste like Cheez-Its…this is a compliment.  When you make these once, you will end-up placing these as a staple snack at home and all your parties.

Cheese Straws

Makes about 2 dozen

Ingredients

1/4 pound coarsely grated extra-sharp Cheddar (1 1/2 cups)
1 cup all-purpose flour
3/4 stick cold unsalted butter, cut into tablespoons
1/2 teaspoon salt
Rounded 1/8 teaspoon cayenne
1 1/2 tablespoons milk

Preparation

Preheat oven to 350°F with racks in upper and lower thirds.

Pulse cheese, flour, butter, salt, and cayenne in a food processor until mixture resembles coarse meal. Add milk and pulse until dough forms a ball.

Roll out dough on a lightly floured surface with a lightly floured rolling pin into a 12- by 10-inch rectangle (1/8 inch thick). Cut dough with a lightly floured pizza wheel or lightly floured sharp knife into 1/3-inch-wide strips. Carefully transfer to 2 ungreased baking sheets, arranging strips 1/4 inch apart. (If strips tear, pinch back together.)

Bake, switching position of sheets halfway through baking, until pale golden, 15 to 18 minutes. Cool completely on baking sheets on racks, about 15 minutes.