Spicy Cheddar Cheese Straws
Spicy cheddar cheese straws are the perfect salty snack for your next holiday party. They are super quick and easy to make, and you can bake them way ahead of when you need them.
Servings 32 cheese straws
Calories 76kcal
Ingredients
- 8 ounces extra sharp cheddar cheese freshly shredded (226 g)
- 1/2 cup unsalted butter softened but still cool
- 1 1/2 cups all-purpose flour 188 g
- 1 teaspoon kosher salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper
Instructions
- Preheat the oven to 375 degrees F. Line two baking sheets with parchment paper.
- Combine the cheddar cheese and butter in the bowl of a stand mixer fitted with the paddle attachment. Mix on medium speed until smooth and fully combined.
- In a small bowl, whisk together the flour, salt, garlic powder, smoked paprika, and cayenne pepper. Add the dry mixture on low speed until the dough begins forming large crumbs, then continue mixing until a firm dough forms. If the mixture seems too dry to hold together when pressed, add 1 teaspoon cold water at a time as needed.
- Transfer the dough to a lightly floured surface and shape into a rectangle. Roll to approximately 1/4-inch thick (about 16x6. This can also be done by rolling the dough between two sheets of parchment paper.
- Use a sharp knife or pizza cutter to slice the dough into strips approximately 1/2 inch wide and 5-6 inches long. Transfer to the prepared baking sheets, leaving a little space between each one.
- Transfer the baking sheets to the refrigerator to chill for 15-20 before baking, while the oven preheats.
- Bake in the preheated oven for 12-15 minutes, rotating the pans halfway through, until the cheese straws are crisp and golden brown around the edges.
- Cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
Video
Notes
Storage Tips
Store completely cooled cheese straws in an airtight container at room temperature for up to 2 days. Layer them between sheets of parchment paper if you need to stack them to prevent breakage.
Freezer: The unbaked, shaped straws freeze really well. Arrange them on a baking sheet lined with parchment paper and freeze until solid, then transfer to a freezer bag for up to 2 months. Bake straight from frozen, adding a few extra minutes to the bake time (keep a close eye on them).
Nutrition
Calories: 76kcal | Carbohydrates: 5g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 15mg | Sodium: 120mg | Potassium: 14mg | Fiber: 0.2g | Sugar: 0.05g | Vitamin A: 188IU | Vitamin C: 0.02mg | Calcium: 52mg | Iron: 0.3mg