These are a favorite snack in my family and a recipe I posted before. Back then I was only trying to get my recipes recorded and did not worry about taking any pictures. Then I came to find out pictures are necessary and it is important to make a recipe to be sure the ingredients and directions are correct and hopefully understandable to most people.
For the original post which includes another recipe go here. This recipe is the best of the two and has a little kick with the cayenne and black peppers and the seeds add a nice touch. Art Smith, former chef of Oprah, published this recipe in one of his cookbooks, “Back to the Table” which I have adapted.
Cheese Straws with Sesame or Poppy Seeds
- 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
- sesame or poppy seeds sprinkled on top of dough prior to baking
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 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. This time it took a total of 15 minutes versus 20, so be sure to watch the cheese straws carefully. 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