Cheese Straws

By LRay

Ingredients

• 1 1/2 cups (about 4 ounces) grated extra-sharpcheddar cheese
• 4 tablespoons unsalted butter,softened and cut into 4 pieces
• 3/4 cup all-purpose flour, plus more for dusting
• 1/2 teaspoon kosher salt
• 1/2 teaspoon crushed red pepper flakes
• 1 tablespoon half & half

Details

Servings 1
Adapted from localpalatemag.com

Preparation

Step 1

Directions1. Preheat oven to 350 degrees.

2. In a food processor, combine cheese, butter, flour, salt, and red pepper and process in five5-second pulses until the mixture resembles coarse crumbs. Add the half & half and processuntil the dough forms a ball, about 10 seconds.

3. On a lightly floured surface,using a lightly floured rolling pin, roll the dough into an8-×-10-inch rectangle that is ⅛ inch thick. With a sharp knife or pizza cutter, cut the dough into long, thin strips, ¼ to ⅓ inch wide (dipping the knife in flour after every few inches ensures a clean cut). Gentlytransfer the strips to an ungreased cookie sheet, leaving at least ¼ inch between them. The doughwill sag and may break occasionally in the transfer, but don’t be concerned—just do your best. Thestraws can be any length, from 2 to 10 inches.

4. Bake the straws on the middle rack until the ends are barely browned, about 12 to 15 minutes.Remove from the oven and set the cookie sheet on a rack to cool.

5. Serve at room temperature. Cheese straws will keep in the refrigerator, in a sealed container,for 2 days.

Directions1. Preheat oven to 350 degrees.

2. In a food processor, combine cheese, butter, flour, salt, and red pepper and process in five5-second pulses until the mixture resembles coarse crumbs. Add the half & half and processuntil the dough forms a ball, about 10 seconds.

3. On a lightly floured surface,using a lightly floured rolling pin, roll the dough into an8-×-10-inch rectangle that is ⅛ inch thick. With a sharp knife or pizza cutter, cut the dough into long, thin strips, ¼ to ⅓ inch wide (dipping the knife in flour after every few inches ensures a clean cut). Gentlytransfer the strips to an ungreased cookie sheet, leaving at least ¼ inch between them. The doughwill sag and may break occasionally in the transfer, but don’t be concerned—just do your best. Thestraws can be any length, from 2 to 10 inches.

4. Bake the straws on the middle rack until the ends are barely browned, about 12 to 15 minutes.Remove from the oven and set the cookie sheet on a rack to cool.

5. Serve at room temperature. Cheese straws will keep in the refrigerator, in a sealed container,for 2 days.