Southern 4-Ingredient Cheese Straws
Ingredients
- 8 oz sharp cheddar cheese freshly shredded, room temperature (about 2 cups)
- ½ cup unsalted butter softened (1 stick)
- 1 cup all-purpose flour spooned and leveled
- ½ tsp cayenne pepper adjust to taste
- ½ tsp salt optional, pantry staple
Instructions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a large bowl, beat the shredded cheddar and softened butter together until creamy and well combined, 2 to 3 minutes.
- Add the flour, cayenne, and salt (if using). Mix on low until a soft, cohesive dough forms. It should pull away from the sides of the bowl.
- Load the dough into a cookie press fitted with a star disc and press straws directly onto the prepared sheets, about 1 inch apart. No press? Roll the dough out and slice into thin strips, or pipe with a large star tip.
- Bake for 12 to 15 minutes, until the edges are just golden. Watch closely near the end — they go from golden to brown quickly.
- Let the straws cool on the pan for 5 minutes to firm up, then transfer to a wire rack to cool completely.
Notes
For the sharpest flavor and best texture, shred your own cheese from a block — pre-shredded cheese contains anti-caking agents that make the dough crumbly.
The dough presses easiest at cool room temperature. If it gets too soft, chill it for 10 minutes.
Store cooled straws in an airtight container at room temperature for up to 1 week.
The dough presses easiest at cool room temperature. If it gets too soft, chill it for 10 minutes.
Store cooled straws in an airtight container at room temperature for up to 1 week.
Nutrition
Calories: 45kcal
Tried this recipe?Let us know how it was!