This classic cheese straw recipe is wonderful with cocktails. Or just as a snack. This, better than goldfish snack, is easy to make on your own.
2 c shredded sharp cheddar cheese
1/2 c room temperatire butter
1 1/2 c all purpose flour
1 t paprika or 1/2 t smoked
1 t fine sea salt
1/4 to 1/2 t cayenne pepper
Heat oven to 375 degrees. Grate cheese. (Please do not use pre-shredded cheese.)
In a food processor, pulse dry ingredients until combined, then add cheese and butter. Process until dough becomes smooth and has the texture of Play-Doh. It may be necessary to add up to 2 T more of room temperature butter.
Shape the dough into a cylinder, or ball and wrap with plastic wrap or parchment and allow to rest for 20 minutes. Or store in the refrigerator until ready to bake.
Method 1: Bring dough to room temperature and pack it into a cookie press fitted with a star disk. Pipe long ribbons of dough close together, across the baking sheet lined with parchment paper or a silicone mat, about an inch apart. Then cut into six-inch lengths. Repeat with remaining dough.
Method 2: Dough may also be hand-rolled into long ropes and cut to size, or shaped into a cylinder and sliced into rounds and baked.
Method 3: Divide dough into 4ths. On wax or parchment paper, roll dough into a rectangle 1/3″ thick. Use a pastry wheel or a pizza cutter to cut dough into 2″ by 1/2″ strips.
Bake on ungreased cookie sheets for 10 – 12 minutes or until the edges just begin to brown.
Store between sheets of parchment or waxed paper in an airtight container. Will keep for up to three weeks.
Smoked gouda, Parmesan or gruyere cheese is also good but use your favorite combination.
These can be stored in wax paper layers for up to 3 weeks on the counter or longer in the freezer.
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