Classic Cheese Straws

Instructions

1. 1

   Preheat your Oven to 350°F. Line two Baking Sheet with Parchment Paper and set aside.

2. 2

   Using a Grater or Food Processor, freshly grate the Sharp Cheddar Cheese. Freshly grated cheese melts and blends far better than pre-shredded — this step makes a real difference.

3. 3

   In a Food Processor, combine the grated Sharp Cheddar Cheese, room-temperature Butter, All-Purpose Flour, Fine Salt, Cayenne Pepper, and any optional spices (Garlic Powder, Paprika). Pulse in short bursts until the mixture resembles coarse, crumbly sand — about 10–12 pulses.

4. 4

   With the processor running, add Cold Water one tablespoon at a time. Stop as soon as the dough just comes together into a ball or large clumps — it should not be sticky. You may only need 1 tablespoon, or up to 2.

5. 5

   Turn the dough out onto a lightly floured surface and knead gently 2–3 times just to bring it together. Do not overwork it — overworking develops gluten and makes the straws tough instead of tender.

6. 6

   Transfer the dough to a Piping Bag fitted with a large star tip (1M or similar), OR roll the dough into a log, wrap in Plastic Wrap, and refrigerate for 10 minutes if it feels too soft to handle. Alternatively, roll the dough out to about 1/4-inch thickness on a lightly floured surface and cut into strips roughly 1/2-inch wide and 4–5 inches long using a Knife or pizza cutter.

7. 7

   Pipe or place the straws onto the prepared Baking Sheet, spacing them about 1 inch apart. They spread very little, so you can fit them fairly close together.

8. 8

   Bake for 15–18 minutes, until the edges are just turning golden and the straws look dry and set. They will firm up significantly as they cool — do not overbake or they will become too hard.

9. 9

   Let the cheese straws cool on the Baking Sheet for 5 minutes, then transfer to a Wire Rack to cool completely. They reach their best crispy texture once fully cooled.