Description
This cheese straw recipe creates a simple, satisfying snack with a superior crispness, fresh flavor, and an irresistible paprika kick, perfect for family evenings or as an easy appetizer.
Ingredients
- 1.5 cups all-purpose flour (180 g)
- 0.75 cup cold unsalted butter, cut into small cubes (170 g)
- 1 cup sharp cheddar cheese, finely shredded (113 g)
- 0.5 cup Parmesan cheese, finely grated (50 g)
- 1 teaspoon smoked paprika
- 0.25 teaspoon cayenne pepper
- 0.5 teaspoon fine sea salt
- 1–2 tablespoons ice water, as needed
Instructions
- Combine Dry Ingredients: In a large bowl, whisk together the all-purpose flour, salt, smoked paprika, and cayenne pepper until well combined and aromatic.
- Cut In Butter: Add the cold unsalted butter, cut into small cubes. Use a pastry blender or your fingertips to cut the butter into the flour until the mixture resembles coarse crumbs, with some pea-sized butter pieces remaining.
- Add Cheese: Stir in the finely shredded sharp cheddar cheese and finely grated Parmesan cheese until evenly distributed.
- Form The Dough: Add 1-2 tablespoons of ice water, one tablespoon at a time, mixing just until the dough comes together. Do not overmix; the dough should just hold its shape, not be sticky.
- Chill The Dough: Gather the dough into a disk, wrap it tightly in plastic wrap, and chill in the refrigerator for at least 30 minutes, or up to 2 days, to ensure firm dough and tender, flaky cheese straws.
- Roll And Cut: On a lightly floured surface, roll the chilled dough to an even 0.125-inch thickness. Use a ruler and a sharp knife or pastry wheel to cut into 0.5-inch wide strips.
- Bake: Arrange the strips on a parchment-lined baking sheet, leaving a little space between each. Bake in a preheated oven at 375 degrees F (190 degrees C) for 12-15 minutes, or until golden brown and crispy at the edges.
Notes
For a deeper flavor, use high-quality aged cheddar; Gruyere can be swapped for a nutty depth. Sweet paprika can replace smoked paprika for a milder flavor. Avoid overworking the dough to ensure tender straws and roll to an even thickness for consistent baking. Gluten-free flour blends and dairy-free alternatives can be used for dietary needs. Chilling the dough is crucial for firm dough and tender, flaky cheese straws.
- Prep Time: 55 minutes
- Cook Time: 15 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 3 cheese straws (55 g)
- Calories: 180 calories
- Sugar: 0 g
- Sodium: 250 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 40 mg