It was several months ago that I first saw these cheese straws on Smitten Kitchen, and after my first bite, I couldn't believe I had waited so long to make them! I knew I would love them - I mean, what's not to love?! I just had no idea I would love them so very much. These were the first cheese straws I've ever had believe it or not, so I have no basis of comparison, but they are amazing.
These cheese straws are incredibly crispy, but not crunchy - a very important distinction. The cheese flavor is very prominent, they are perfectly flaky, and though buttery they are not at all greasy and they are as easy to make as a biscuit!
I made a half batch, because I didn't have enough cheese to make a full one, and I haven't yet decided whether that is a good thing or not. On the one hand, they are so delicious I can't stop eating them. On the other hand, they are so delicious I can't stop eating them! Quite the predicament, I tell you. One thing is sure, these will be making regular appearances in my house from now on.
Cheese Straws
adapted from The Lee Bros. Southern Cookbook, via Smitten Kitchen
1 1/2 cups (about 6 oz) very finely grated extra sharp white cheddar
4 tablespoons unsalted butter, cut into several pieces and softened
3/4 cup unbleached white flour, plus more for dusting
1/2 - 1 teaspoon salt
1 tablespoon milk (or heavy cream or half and half)
Preheat oven to 350. In a large bowl, combine cheese, butter, flour and salt. With your fingers, work the butter in until it is evenly distributed and you have a crumbly mixture. Add the milk, and again using your fingers, rub all of the ingredients together until they form a ball. Turn the dough out onto a lightly floured board and roll it out to about 1/8 of an inch thick. Using a pastry wheel or a sharp knife, cut the dough into strips 1/4" - 1/3" wide. Place them gently on a parchment-lined baking sheet about 1/4" apart. Bake for 15 - 20 minutes, rotating the baking sheet as necessary, until the straws are tinged with golden. Let them cool on the baking sheet for about 5 minutes, then transfer them on the parchment to a cooling rack to cool completely.
Yummy, I make some very similar, but not as pretty.
ReplyDeleteThe cheese straws look beautiful! I actually printed out that recipe when I saw it on Smitten Kitchen, intending to make it for a get-together, ran out of time that night and totally forgot about it - so thanks for reminding me!
ReplyDeleteYummy, these cheese straws look delicious. They look like french fries! I've never tried these before.
ReplyDeleteNicely done! Cheese straws are big here in North Carolina. No wonder it's the same method as making biscuits, another staple of Southern life.
ReplyDeleteThanks for the inspiration
Those look fantastic Sarah! The only cheese straws I've ever made are the ones with puff pastry and they were delicious but now I want to give these a shot.
ReplyDeleteI remember her post on this, yours is way better!
ReplyDeletei never tried cheese sticks always make twists with puff pastry...will try ur recipe out :)
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