📝 About This Recipe
A quintessential staple of Southern hospitality, these cheese straws are the ultimate savory indulgence, offering a delicate, buttery crumble that melts in your mouth. This recipe balances the bold, sharp tang of aged cheddar with a sophisticated kick of cayenne pepper and smoked paprika for a multi-layered flavor profile. Whether served at a garden party or enjoyed as a midnight snack, these golden, fluted ribbons are a testament to the beauty of simple, high-quality ingredients transformed into crispy perfection.
🥗 Ingredients
The Cheese Base
- 1 pound Extra-Sharp Cheddar Cheese (freshly grated, at room temperature)
- 1/2 cup Unsalted Butter (softened to room temperature)
Dry Ingredients
- 2 cups All-Purpose Flour (sifted)
- 1 1/2 teaspoons Kosher Salt
- 1/2 teaspoon Cayenne Pepper (adjust for heat preference)
- 1/2 teaspoon Smoked Paprika (for color and depth)
- 1/4 teaspoon Garlic Powder
- 1/2 teaspoon Dry Mustard Powder (enhances the cheddar flavor)
The Binding Elements
- 1-2 tablespoons Ice Water (only if dough is too crumbly)
- 1 teaspoon Worcestershire Sauce (for umami depth)
👨🍳 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
In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, cream together the softened butter and the freshly grated sharp cheddar cheese. Mix on medium speed for about 2-3 minutes until the mixture is smooth and well-combined.
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3
Add the Worcestershire sauce to the cheese mixture and blend briefly to incorporate.
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4
In a separate medium bowl, whisk together the sifted flour, kosher salt, cayenne pepper, smoked paprika, garlic powder, and dry mustard until the spices are evenly distributed.
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5
Turn the mixer to low speed and gradually add the dry flour mixture to the cheese base. Mix until a cohesive dough forms. If the dough looks too dry or sandy, add ice water one teaspoon at a time until it holds together when pressed.
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6
Prepare a cookie press fitted with a star-shaped or ridged disc. Alternatively, you can use a heavy-duty piping bag with a large open-star tip.
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7
Pack the dough into the cookie press or piping bag, working in batches if necessary. Try to avoid air pockets by pressing the dough down firmly.
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8
Pipe the dough onto the prepared baking sheets in long, straight lines (about 3-4 inches long), leaving roughly 1 inch of space between each straw.
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9
Place the baking sheets in the center of the oven and bake for 12-15 minutes. The straws are done when they are set and the edges just begin to turn a light golden brown.
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10
Remove from the oven and allow the straws to cool on the baking sheet for at least 5 minutes. They are very fragile when hot and will crisp up as they cool.
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11
Transfer the cooled straws to a wire rack to finish cooling completely before serving or storing.
💡 Chef's Tips
Always grate your own cheese from a block; pre-shredded cheese is coated in potato starch which prevents the dough from bonding properly. Ensure your butter and cheese are truly at room temperature to achieve a smooth dough that won't clog your piping tip. If you don't have a cookie press, you can roll the dough out to 1/4 inch thickness and cut into thin strips with a pizza cutter or fluted pastry wheel. Do not overbake! The cheese can turn bitter if it browns too much; look for a pale gold rather than a deep brown. Store in an airtight container at room temperature for up to one week, or freeze for up to three months.
🍽️ Serving Suggestions
Serve alongside a glass of crisp, chilled Chardonnay or a dry Sparkling Wine to cut through the richness of the cheddar. Arrange them upright in a tall glass tumbler for an elegant vertical presentation on a charcuterie board. Pair with a spicy pepper jelly or a creamy onion dip for a delightful contrast in textures. Serve as a sophisticated accompaniment to a bowl of creamy tomato basil soup. Include them in a Southern-style afternoon tea spread next to finger sandwiches.