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CHIPS/CRACKERS - Southern Cheese Straws
Nb persons: 0
Yield: about 5 dozen straws
Preparation time:
Total time:
Source:
| Southern Cheese Straws DMN | |
| 1 1/2 cups | flour |
| 1 teaspoon | kosher salt |
| 1/4 teaspoon | cayenne pepper |
| 1/4 teaspoon | smoked paprika |
| 1/2 pound | sharp orange Cheddar, room temperature |
| 1/2 cup (1 stick) | butter, room temperature |
Heat oven to 375 F. Grate 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.
(Alternately, make the dough in a stand mixer by creaming cheese and butter
until smooth. Then combine dry ingredients in a bowl and combine with butter
mixture at low speed until smooth.)
Shape the dough into a cylinder, wrap with plastic wrap or parchment and
allow to rest for 20 minutes. Or store in the refrigerator until ready to bake.
Bring dough to room temperature and pack it into a cookie press fitted with
a star disk. Pipe long ribbons of dough across the baking sheet lined with
parchment paper or a silicone mat, about an inch apart. Then cut into 6-inch
lengths. Repeat with remaining dough. Dough may also be hand-rolled into
long ropes and cut to size, or shaped into a cylinder and sliced into rounds and
baked.
Bake for about 13 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 3 weeks. Makes about 5 dozen straws.
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