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Southern Cheese Straws

Long homemade sharp cheddar cheese straws on a white rectangular platter.
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Southern cheese straws bring sharp cheddar, buttery crunch, and a little cayenne heat to the snack table. Roll and cut the dough for a homemade party favorite.

Ingredients

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Instructions

  1. Heat the oven to 425°F and line baking sheets with parchment. Combine the flour, cayenne, garlic powder, and onion powder in a large bowl; grate the frozen butter through the large holes of a box grater, then toss it into the flour, separating any clumps.
  2. Add the freshly grated cheddar and work the mixture with your hands until it begins to hold together when pressed. Add ice water only as needed, 1 tablespoon at a time, up to 3 tablespoons.
  3. Divide the dough into manageable portions and roll each on a lightly floured surface to ¼ inch thick. Cut strips about ½ inch wide and 6 inches long; gather and reroll the scraps, handling them as little as possible.
  4. Arrange the strips on the prepared sheets with about ½ inch between them; refrigerate briefly if the dough becomes soft or sticky. Bake for 10–12 minutes per batch until the edges are lightly golden, checking near the end and removing strips that brown ahead of the others.
  5. Rest the cheese straws on the baking sheet for a few minutes, then transfer them carefully to a wire rack. Cool completely before serving or packing in an airtight container.

Equipment

Notes

Timing: Plan on about 4 batches of approximately 24 straws, baking one standard rimmed sheet at a time. Prep and shaping: 30 minutes. Baking: 40–48 minutes total (10–12 minutes per batch). Allow 20–30 minutes for the final batch to cool completely; earlier batches can cool while later batches bake. Total: approximately 1 hour 30 minutes to 1 hour 50 minutes.
Substitutions: Replace part or all of the sharp cheddar with extra-sharp cheddar. Reduce cayenne to ¼ teaspoon for milder heat, or omit it. Freshly grated cheese incorporates more easily than packaged shredded cheese.
Serving: Serve with pimento cheese, pickles, or a cheese and charcuterie board. Pair with tomato soup or a green salad.
Storage: Keep completely cooled straws in an airtight container at room temperature for up to 5 days. Crisp in a 300°F oven for 5–8 minutes if needed, then cool before serving.
Freezing: Freeze baked, cooled straws in a freezer-safe container for up to 2 months, separating layers with parchment. Thaw at room temperature and refresh in the oven if needed. Alternatively, freeze unbaked strips on a baking sheet, then transfer to a freezer bag for up to 2 months. Bake from frozen, allowing a few additional minutes and watching closely for browning.
Tools and Equipment: Baking sheets; parchment paper; large mixing bowl; box grater with large holes; dry measuring cups and measuring spoons; rolling pin; sharp knife for cutting strips; thin spatula for careful transfer; wire cooling rack; oven mitts; oven capable of 425°F; refrigerator for briefly firming softened dough. For storage and freezing: airtight container, freezer-safe container or freezer bag, and parchment to separate layers.

Find it online: https://jennifercooks.com/southern-cheese-straws/