cheese straws

cheese straw

So watching the food porn network and they did an unwrapped which featured a company that made cheese straws. And they looked divine. BTW I love unwrapped even though Marc Summers hosts it. I love to see how stuff is made. So a cheese straw is pretty much a cheeze-it on steroids. I followed Paula Dean’s recipe.

1/2 cup (1 stick) butter, at room temperature
2 cups shredded sharp Cheddar, at room temperature
1 1/2 cups all-purpose flour
1 teaspoon salt
1/4 teaspoon cayenne pepper

Preheat the oven to 300 degrees F.

In a food processor, add the butter, cheese, flour, salt and cayenne and process until a smooth dough is formed. Scoop it into a cookie press, fitted with a flat ridged tip. Pipe the dough in 2-inch strips onto a lightly greased cookie sheet. (Alternatively, refrigerate the dough for 30 minutes and roll on a lightly floured surface into a 1/4-inch thick rectangle. Cut into smaller rectangles, about 2 by 3-inches, with a pizza wheel or sharp knife.) Bake for 10 to 15 minutes or until lightly browned. Remove to racks to cool.

Uber simple.
I guess there is really no need to splain all the steps, just see the pics.

I think I should of rolled it out flatter.

figured since they had no leavening power baking them close would not be an issue.

Well the pic at the top shows what they looked like.
It was a bit strange cuz I baked them for 20 minutes and some at 30. I am not too sure how accurate my oven is, but I think they would of fared a bit better at a higher temp.
They really do taste pert darn near cheeze-its. I even sprinkled the kosher salt on them.
I think I made them a bit too thick and well Uber target cheese might not have been the best choice.
There is a biscuty flavor kicking. I think I under did the cheese, cuz they taste a bit flour-ey. Still I have found uses for them and do not mind eating them. If I make them again I will kick it up many notches.

Leave a Reply

Your email address will not be published. Required fields are marked *