Ingredients
Scale
- 8 ounces extra-sharp cheddar cheese (freshly shredded, about 2 cups packed)
- ½ cup (1 stick) unsalted butter (softened to room temperature)
- 1½ cups all-purpose flour
- ¾ teaspoon kosher salt
- ½ teaspoon cayenne pepper (adjust to taste)
- ¼ teaspoon paprika (optional)
- 2-3 tablespoons cold water (as needed)
Instructions
- Prep your ingredients: Shred the cheddar cheese from a block using a box grater or food processor – this is crucial for the right texture. Let the butter sit at room temperature for about 30 minutes until softened but not melted. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Combine cheese and butter: In a food processor, combine the shredded cheddar cheese and softened butter. Pulse about 15-20 times until the mixture is well combined and forms a cohesive, creamy mixture. You can also do this with a stand mixer using the paddle attachment, or even by hand with a sturdy wooden spoon, though it requires more elbow grease.
- Add dry ingredients: Add the flour, salt, cayenne pepper, and paprika (if using) to the cheese mixture. Pulse or mix on low speed until the mixture resembles coarse crumbs. It should look sandy and not quite come together yet – this is normal.
- Add water gradually: With the processor running (or while mixing), add cold water one tablespoon at a time until the dough just begins to come together into a ball. You might need 2-3 tablespoons depending on your humidity and flour. The dough should hold together when pinched but not be wet or sticky. Stop as soon as it forms a cohesive mass – overworking makes tough cheese straws.
- Shape the cheese straws – Method 1 (Hand-Cut): Divide the dough in half. On a lightly floured surface, roll out one portion to about ⅛-inch thickness, forming a rectangle. Using a sharp knife or pizza cutter and a ruler, cut the dough into strips about ¼ inch wide and 4-5 inches long. Transfer carefully to the prepared baking sheet, spacing them about ½ inch apart (they don’t spread much). Repeat with remaining dough.
- Shape the cheese straws – Method 2 (Cookie Press): If using a cookie press fitted with a star-shaped disk, load the dough into the press according to manufacturer instructions. Press strips directly onto the parchment-lined baking sheets in 4-5 inch lengths, spacing them ½ inch apart. This creates the traditional ridged cheese straw appearance.
- Bake to perfection: Bake in the preheated 350°F oven for 12-15 minutes, until the cheese straws are firm and just beginning to turn golden brown at the edges. They should not be overly browned – you want them golden but still pale in the center. Watch carefully during the last few minutes as they can go from perfect to overdone quickly.
- Cool completely: Remove from the oven and let the cheese straws cool on the baking sheet for 5 minutes, then carefully transfer to wire racks to cool completely. They’ll continue to crisp as they cool. Handle gently as they’re delicate while still warm. Once completely cool, they’ll be perfectly crisp and sturdy.
- Store properly: Once completely cooled, store cheese straws in an airtight container or tin at room temperature. Layer them carefully with parchment paper between layers if stacking to prevent breakage. Properly stored, they’ll stay fresh and crispy for 2-3 weeks.
Notes
- Fresh cheese is non-negotiable – Pre-shredded cheese will not work properly. Always shred from a block.
- Don’t overwork the dough – Mix just until combined to keep cheese straws tender rather than tough.
- Watch baking time carefully – Overbaked cheese straws become bitter and too hard. They should be golden but not deeply browned.
- Cool completely before storing – Any residual warmth creates condensation that makes them soggy.
- Adjust cayenne to taste – Start with ¼ teaspoon if you’re sensitive to spice, or increase to ¾ teaspoon if you love heat.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Southern American
- Diet: Vegetarian
Nutrition
- Serving Size: 3 cheese straws (about 30g)
- Calories: 145
- Sugar: 0g
- Sodium: 185mg
- Fat: 11g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 32mg