Cheddar Cheese Straws
Classic Southern Cheddar Cheese Straws with a perfect balance of savory, cheesy richness and a subtle peppery bite. This simple, quick recipe requires just six ingredients and yields approximately 10 dozen delicious, crunchy straws — perfect for parties, snacks, or lunchboxes.
Equipment
- 1 Pastry Blender
- 1 Rolling Pin
- 2 Rimmed Baking Sheets
- 1 Sharp Knife or Pizza Cutter
- (1) Cooling rack
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 1 cup 2 sticks cold unsalted butter, cut into small cubes
- 2 cups sharp Cheddar cheese shredded
- 2 –3 tablespoons cold water
Instructions
- Prepare the Dry Ingredients: In a large mixing bowl, whisk together the flour, salt, and freshly ground black pepper until evenly combined. This dry base will season the dough and give it that signature peppery bite.
- Incorporate the Butter: Add the cold, cubed butter to the flour mixture. Using a pastry blender or your fingertips, cut and rub the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter still visible. This ensures a flaky texture in the final cheese straws.
- Add Cheese and Bind: Stir in the shredded sharp Cheddar cheese, distributing it evenly throughout the mixture. Gradually drizzle in cold water, one tablespoon at a time, stirring gently after each addition. Stop once the dough starts to come together but isn’t sticky— it should hold when pressed but still be slightly crumbly.
- Chill the Dough: Form the dough into a flat disk, wrap it tightly in plastic wrap, and refrigerate for at least 30 minutes. Chilling firms up the butter and makes the dough easier to roll out.
- Roll Out and Cut Straws: On a lightly floured surface, roll the dough out into a rectangle approximately 1/4 inch thick. Using a sharp knife or pizza cutter, slice the dough into narrow strips about 1/2 inch wide and 3–4 inches long to create the classic cheese straw shape.
- Bake to Golden Perfection: Preheat your oven to 375°F (190°C). Place the cut strips onto a rimmed baking sheet lined with parchment paper or a silicone mat, spacing them about 1 inch apart. Bake for 10–12 minutes or until the straws turn a beautiful golden brown and the edges crisp up.
- Cool and Serve: Transfer the baked cheese straws to a wire cooling rack and let them cool completely. This helps maintain their crisp texture. Once cooled, serve immediately or store in an airtight container for up to one week.
Notes
- Cheese Choice: For the most flavorful cheese straws, use a sharp or extra-sharp Cheddar. You can also experiment with smoked Cheddar for a subtle smoky twist.
- Butter Temperature: Keeping the butter cold until just before mixing is key to a flaky texture. Avoid letting the butter soften too much.
- Water Amount: Add water sparingly to avoid a sticky dough. If it feels too dry, add water in small increments.
- Storage Tips: Store completely cooled cheese straws in an airtight container at room temperature. For longer freshness, freeze in a sealed bag and reheat briefly in the oven before serving.
- Make-Ahead: Dough can be prepared and refrigerated overnight. Bring it back to the fridge before rolling out.
