Smokey Cheddar Cheese Straws
Cheesy, smokey, buttery, crunchy…what’s not to love about cheese straws? Cheese Straws are a fantastic nibble to add to cheese trays, set out for happy hour, enjoy as an afternoon snack, or well, an anytime snack! Use our Applewood smoked Smokey Cheddar to add a delicious layer of flavor to these crackers. A cheese straw is commonly made using a cookie press, which adds great texture to the finished cracker, but you can also cut the dough into sticks or coins.
This recipe is easy to halve, and a half batch makes a good amount of cheese straws depending on how you press or cut them.
1 1/2 cups unsalted butter, room temperature
16 oz (2 blocks, or 4 cups) shredded Face Rock Smokey Cheddar, room temperature
1 1/2 teaspoons salt
1 teaspoon smoked paprika or cayenne pepper
4 cups all-purpose flour
Add all ingredients except flour to the bowl of a stand mixer and mix with the paddle attachment at medium speed until fully combined. Slowly add flour, beating just until combined. You can also use a handheld mixer, but we recommend splitting the ingredients into two batches.
Line your baking sheet with parchment paper.
Depending on your cookie press setup, attach a large star-shaped tip, or a disk that will create separate straws. Load the press with dough and use the press to pipe the dough into ribbons on your baking sheets. Cut ribbons into 2-inch pieces and straighten them gently with the side of a knife.
If you don’t have a cookie press, you can roll out the dough into a rectangle and cut into ½ x 2″ strips. Or you can shape the dough into 1 inch thick logs, wrap each in plastic wrap and chill. Cut the logs into ¼” coins.
Bake at 350° for approximately 12 minutes or until lightly browned. Remove to wire racks to cool.
Cheese Straws will stay fresh in an airtight container for about a week…if they last that long.