Southern Cheese Straws
User Reviews
4.1
Southern Cheese Straws
Description
Southern Cheese Straws use sharp cheddar cheese freshly shredded and mixed with room temperature salted butter to create a creamy base. Flour is combined with spices including cayenne pepper, smoked paprika, onion powder, garlic powder, salt, and black pepper, then mixed into the cheese mixture forming a dough. The dough is piped through a star tip or cookie press into uniform strips, cut to length, and baked at moderate heat until lightly browned.
The baked cheese straws are crisp with a rich cheddar flavor complemented by subtle warming spices. Their firm texture makes them easy to handle for snacking or as an accompaniment to drinks or salads.
This recipe yields about 10 dozen straws, enough for approximately 20 servings if counted as six straws each. They store well at room temperature for about a week and can also be frozen after baking for up to two months.
For smaller portions, the recipe can be halved. Allow frozen cheese straws to come fully to room temperature before serving for best texture.
Ingredients
- 1 pound cheddar cheese freshly shredded (about 4 cups, sharp
- 1 cup butter room temperature, salted
- 1 1/2 teaspoons salt
- 2 cups all-purpose flour
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/8 teaspoon black pepper
Instructions
- Preheat oven to 350°F. Line two baking sheets with parchment paper. Grate the cold cheese on the small side of a grater using the fine holes, then cover it and let it come to room temperature.
- Beat butter and cheese in the bowl of a stand mixer fitted with the paddle attachment for 10-12 minutes until creamy and light.
- Add flour, garlic powder, onion powder, cayenne pepper, smoked paprika, and salt. Add to cheese mixture, mixing on medium-low speed until fully combined.
- Transfer dough to a cookie press or piping bag fitted with a large open star tip. Pipe into long strips, then use a sharp, small knife to cut the strips into 3-inch lengths.
- Bake for 12-14 minutes until lightly browned. Cool for 5-10 minutes before transferring the cheese straws to a wire rack to cool completely.
Notes
- Store cheese straws in an airtight container at room temperature for up to one week.
- Freeze baked cheese straws for up to two months and thaw at room temperature before serving.
- The recipe makes about 10 dozen straws, approximately 20 servings at six straws each; halve the recipe for smaller batches.
Nutrition Information
Show DetailsNutrition Facts
Serving: 20servings
Amount Per Serving
Calories 266 kcal
% Daily Value*
| Calories | 266kcal | 13% |
| Carbohydrates | 20g | 7% |
| Protein | 8g | 16% |
| Fat | 17g | 26% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 47mg | 16% |
| Sodium | 396mg | 17% |
| Potassium | 50mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 0.2g | 0% |
| Vitamin A | 556IU | 11% |
| Vitamin C | 0.04mg | 0% |
| Calcium | 167mg | 17% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.1
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