📝 About This Recipe
A quintessential staple of Southern hospitality, these cheese straws are the perfect marriage of buttery shortbread and bold, aged cheddar. Infused with a hint of smoky paprika and a signature cayenne kick, they offer a sophisticated crunch that melts away on the tongue. Whether served at a garden party or enjoyed as a midnight snack, these savory ribbons are an addictive testament to the beauty of simple, high-quality ingredients.
🥗 Ingredients
The Cheese Base
- 10 ounces Extra-Sharp Cheddar Cheese (freshly grated from a block, at room temperature)
- 1/2 cup Unsalted Butter (softened to room temperature)
Dry Ingredients
- 1 1/2 cups All-Purpose Flour (sifted)
- 1 teaspoon Kosher Salt
- 1/2 teaspoon Cayenne Pepper (adjust for desired heat level)
- 1/2 teaspoon Smoked Paprika (adds a lovely color and depth)
- 1/4 teaspoon Dry Mustard Powder (enhances the sharpness of the cheese)
- 1/4 teaspoon Garlic Powder
Liquid & Finishing
- 1 tablespoon Cold Water (only if dough is too crumbly)
- 1 pinch Flaky Sea Salt (for sprinkling before baking)
👨🍳 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 your extra-sharp cheddar using the fine holes of a box grater. It is crucial to use a block of cheese rather than pre-shredded bags, as the anti-caking agents in pre-shredded cheese will prevent 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 pale orange.
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4
In a separate medium bowl, whisk together the sifted flour, kosher salt, cayenne pepper, smoked paprika, dry mustard, and garlic powder until well combined.
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5
Turn the mixer to low speed and gradually add the flour mixture to the cheese and butter. Mix just until the dough starts to come together in clumps.
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6
If the dough feels too dry or sandy to hold its shape, add the tablespoon of cold water and mix for another 10 seconds. The dough should be soft and pliable, similar to a stiff cookie dough.
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7
Fit a large pastry bag with a large open-star tip (such as Wilton 1M or 4B). Fill the bag with the cheese dough, being careful not to overfill so you can maintain a good grip.
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8
Pipe the dough onto the prepared baking sheets in long, straight lines about 3-4 inches long, leaving about an inch of space between each straw. Alternatively, you can pipe small 'rosettes' or 'S' shapes.
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9
If you don't have a pastry bag, roll the dough out to 1/4-inch thickness on a lightly floured surface and cut into thin strips using a pizza cutter or a fluted pastry wheel.
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10
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 excessive spreading.
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11
Bake for 12-15 minutes, or until the ends are lightly browned and the straws feel firm to the touch. Keep a close eye on them, as the high cheese content can cause them to burn quickly toward the end.
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12
Remove from the oven and let the cheese straws cool on the baking sheet for at least 5 minutes. They will crisp up significantly as they cool.
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13
Transfer to a wire rack to cool completely. Once cool, store in an airtight container at room temperature for up to one week.
💡 Chef's Tips
Always use high-quality, aged cheddar for the best flavor profile; the sharper the better. Ensure your butter and cheese are at true room temperature before mixing to avoid a lumpy dough that clogs your piping tip. If the dough is too stiff to pipe, hold the pastry bag in your hands for a minute to let your body heat soften the butter slightly. For a visual 'pop,' sprinkle a tiny bit of extra smoked paprika or flaky salt over the straws immediately after they come out of the oven. Avoid over-mixing once the flour is added, as this develops gluten and can make the straws tough rather than melt-in-your-mouth tender.
🍽️ Serving Suggestions
Serve alongside a chilled glass of dry Sparkling Wine or a crisp Chardonnay to cut through the richness of the cheese. Pair with a spicy pepper jelly or a honey-mustard dipping sauce for a sweet and savory contrast. Place them in a tall glass jar as a center-piece for a charcuterie board featuring grapes, pecans, and cured meats. Serve as an elegant accompaniment to a creamy Tomato Basil soup. Wrap a bundle of straws in parchment paper and tie with a ribbon for a sophisticated homemade host gift.