Cayenne Cheese Straws
- Level: Easy
- Yield: 50 cheese straws
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 50 servings
- Calories
- 69
- Total Fat
- 5
- Saturated Fat
- 3
- Carbohydrates
- 4
- Dietary Fiber
- 0
- Sugar
- 0
- Protein
- 2
- Cholesterol
- 14
- Sodium
- 33
- Total: 3 hr (includes standing and cooling times)
- Active: 20 min
Ingredients
One 8-ounce block sharp Cheddar, cold
2 sticks butter
2 cups all-purpose flour, plus extra as needed
1 teaspoon kosher salt
1/2 teaspoon cayenne pepper
1/2 teaspoon dry mustard
1/2 teaspoon freshly ground black pepper
Directions
Special equipment:
a piping bag with 1/4-inch tip, optional- Grate the cheese on the medium holes of a grater to make 4 cups. Cover the grated cheese and leave out with the butter until at room temperature, at least 2 hours and up to overnight. (Note: You need to grate your own cheese here--no pre-grated.)
- When ready to make the cheese straws, preheat the oven to 350 degrees F. Line 2 baking sheets with silicone baking mats or parchment paper.
- Mix the flour, salt, cayenne, mustard and black pepper in a medium bowl.
- Put the cheese and butter in the bowl of a stand mixer and beat with the paddle attachment until fairly smooth. Slowly beat in the flour mixture. Check the consistency; it should be just stiff enough to pipe. If not, add a little more flour.
- Scrape the dough into a piping bag or resealable plastic bag. Use a 1/4-inch tip or cut a 1/4-inch hole in the plastic bag. Pipe the dough onto the prepared baking sheets in 5- to 6-inch strips. Bake until golden brown, 15 to 17 minutes. Let cool on a rack.