Cheese Straws

I have included 2 recipes for cheese straws, the first one I have made for years.  I found the second recipe by Art Smith (former chef of Oprah’s) and we like this one better as it has more character with the addition of cayenne, black pepper and poppy or sesame seeds.  See my updated version of Cheese Straws with Poppy or Sesame Seeds.

Cheese Straws

  • 1 lb. sharp cheddar cheese
  • 1-3/4 cups flour
  • 1 tsp. salt
  • 1/4 lb. butter, softened

Finely grate the cheese and combine with other ingredients, adding a drop of water at a time to form a firm dough.  Using a small amount at a time, roll out the dough into a 1/4-inch thick rope shape and cut every 3 inches.  Place on a cookie sheet and bake at 350°F  for 15 minutes or until golden brown.

Recipe by cooking with aunt juju  

Seeded Cheddar Cheese Straws

  • 2 cups (8 oz.) shredded sharp cheddar cheese
  • 6 tbsp. unsalted butter, softened
  • 1 cup flour
  • 1/4 tsp. salt
  • 1/4 tsp. baking powder
  • 1/4 tsp. freshly ground black pepper
  • 1/8 tsp. cayenne
  • 1 tbsp. water
  • 1 large egg yolk beaten with 1 tsp. water, for glaze
  • 3 tsp. sesame or poppy seeds

Combine the butter and cheese in a medium bowl.  Sift the flour, salt, baking powder, pepper and cayenne together.  Add the butter with a little water to make a soft dough.  Divide the dough into 2 rectangles and wrap each in plastic wrap.  Refrigerate until chilled, at least 1 hour and up to 8 hours.  If the dough is hard to roll, let sit out for 10 minutes or so.

Position racks in the center and top third of the oven and preheat to 350°F.  Roll out 1 rectangle on a lightly floured work surface into a 1/4-inch thick rectangle about 12 x 7-1/2 inches.  Brush the top of the dough with some of the yolk mixture and sprinkle with 1-1/2 tsp. sesame or poppy seeds.  Using a pizza wheel and a ruler, cut the dough into strips about 3/4-inch wide and 3 inches long.  Place the strips 1 inch apart on ungreased baking sheets.  Repeat with the remaining dough, glaze and seeds.

Bake until crisp and lightly browned, switching the positions of the baking sheets from top to bottom and front to back halfway through baking, about 10 minutes.  Then continue baking for another 10 minutes.  Can be prepared 3 days ahead  and stored in airtight containers at room temperature.  They can also be frozen and wrapped airtight for up to 2 months.

Recipe by cooking with aunt juju  


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