📝 About This Recipe
A quintessential staple of Southern hospitality, these cheese straws are a masterclass in texture, balancing a delicate, melt-in-your-mouth crumb with a bold, savory punch. Crafted with extra-sharp cheddar and a whisper of smoky cayenne, they offer a sophisticated heat that lingers just long enough to invite another bite. Perfect as an elegant cocktail accompaniment or a rustic side for a bowl of creamy tomato soup, these golden batons are the ultimate expression of buttery, cheesy indulgence.
🥗 Ingredients
The Cheese Base
- 1 pound Extra-Sharp Cheddar Cheese (freshly grated from a block; do not use pre-shredded)
- 1 cup Unsalted Butter (softened to room temperature)
Dry Ingredients
- 2 1/2 cups All-Purpose Flour (sifted)
- 1 1/2 teaspoons Kosher Salt
- 1/2 teaspoon Cayenne Pepper (adjust to 3/4 tsp for more heat)
- 1/2 teaspoon Smoked Paprika (adds depth and color)
- 1/2 teaspoon Dry Mustard Powder (enhances the sharpness of the cheese)
- 1/4 teaspoon Garlic Powder
Liquid & Finishing
- 1 teaspoon Worcestershire Sauce
- 1-2 tablespoons Ice Water (only if dough is too crumbly)
👨🍳 Instructions
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1
Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone baking mats to ensure the straws don't stick.
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2
Grate the extra-sharp cheddar cheese using the fine side of a box grater. It is crucial to use a block of cheese rather than pre-shredded bags, as the cellulose coating on pre-shredded cheese prevents the dough from binding properly.
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3
In the bowl of a stand mixer fitted with the paddle attachment, cream together the softened butter and the grated cheese on medium speed for about 2-3 minutes until the mixture is smooth and well-combined.
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4
Add the Worcestershire sauce to the butter-cheese mixture and mix briefly to incorporate.
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5
In a separate medium bowl, whisk together the sifted flour, kosher salt, cayenne pepper, smoked paprika, dry mustard, and garlic powder until the spices are evenly distributed.
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6
Turn the mixer to low speed and gradually add the flour mixture to the cheese mixture. Beat until a cohesive dough forms. If the dough seems too dry or sandy, add ice water one teaspoon at a time until it holds together.
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7
Fit a sturdy pastry bag with a large open-star tip (such as Wilton 4B or 1M). Transfer the dough into the bag, working in batches if necessary.
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8
Pipe the dough onto the prepared baking sheets in long, straight lines (about 3-4 inches long), leaving 1 inch of space between each straw. Alternatively, you can pipe small 'rosettes' or 'S' shapes.
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9
Place the baking sheets in the refrigerator for 10-15 minutes before baking. Chilling the dough helps the straws retain their defined ridges and prevents spreading.
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10
Bake for 15 to 18 minutes, or until the ends are lightly browned and the straws feel firm to the touch. Do not overbake, as the cheese can turn bitter if burnt.
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11
Remove from the oven and allow the straws to cool on the baking sheet for 5 minutes. This 'sets' the structure so they don't snap when moved.
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12
Transfer the straws to a wire cooling rack to cool completely. They will become crispier as they reach room temperature.
💡 Chef's Tips
Use the sharpest cheddar you can find; the flavor mellows during baking, so a bold cheese is necessary for impact. If you don't have a pastry bag, you can roll the dough out to 1/4 inch thickness and cut into strips with a pizza cutter or fluted pastry wheel. Ensure your butter is truly room temperature (not melted) to achieve a smooth, pipeable consistency without lumps. Store the cooled cheese straws in an airtight tin for up to a week; if they lose their crunch, refresh them in a 300°F oven for 3-5 minutes. Avoid overworking the dough once the flour is added, as this develops gluten and makes the straws tough rather than tender.
🍽️ Serving Suggestions
Serve alongside a chilled glass of dry Chardonnay or a crisp Sparkling Cider to cut through the richness of the butter. Pair with a classic Tomato Basil Soup for a sophisticated twist on the grilled cheese experience. Arrange them in a tall glass jigger or crystal vase on a charcuterie board for an elegant vertical presentation. Serve as an appetizer with a side of pepper jelly or a spicy honey dip for a sweet-and-savory contrast. Include them in a holiday gift tin wrapped in parchment paper—they travel exceptionally well.