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Southern Cheese Straws

Source of Recipe

From "The Complete Small Plates Cookbook" by America's Test Kitchen


Recipe Introduction

"These delicate, crumbly, cheesy, buttery crackers from the South are often made at Christmastime but are delicious any time of year. To make a version that mimics their signature straw shape without the aid of a specialized cookie press, we roll out the dough into a square and then cut it into strips before baking. Using a food processor to buzz the grated cheese, chilled butter, flour, and baking powder together results in crackers with a short, extra-tender texture. Cracker-crisp, savory, and lightly peppery, these cheese straws look dainty yet taste anything but. A generous helping of extra-sharp cheddar makes their bold flavor irresistible alongside a glass of sweet tea or a mint julep. Flour the counter and the top of the dough as needed to prevent sticking."

List of Ingredients

◦ 8 ounces extra-sharp cheddar cheese, shredded (2 cups)
◦ 1 � cups all-purpose flour
◦ 8 tablespoons unsalted butter, cut into 8 pieces and chilled
◦ � teaspoon table salt
◦ � teaspoon paprika
◦ � teaspoon baking powder
◦ � teaspoon cayenne pepper
◦ 3 tablespoons ice water


Recipe

Adjust oven rack to middle position and heat oven to 350 degrees. Line rimmed baking sheet with parchment paper. Process cheddar, flour, butter, salt, paprika, baking powder, and cayenne in food processor until mixture resembles wet sand, about 20 seconds. Add ice water and process until dough ball starts to form, about 25 seconds.

Turn out dough onto lightly floured counter. Knead briefly until dough fully comes together, two to three turns. Using your hands, pat dough into rough 4-inch square. Roll dough into 10-inch square, about � inch thick, flouring counter as needed to prevent sticking.

Position dough so an edge is parallel to edge of counter. Using rounded side of fork, drag tines across entire surface of dough to make decorative lines.

Using pizza cutter or chef's knife, trim away and discard outer � inch of dough to make a neat square. Cut dough into three equal pieces perpendicular to decorative lines. Working with one section of dough at a time, cut into �-inch-wide strips in direction of lines.

Evenly space cheese straws on prepared sheet, about � inch apart. Bake until edges of straws are light golden brown, 30 to 35 minutes, rotating sheet halfway through baking. Let straws cool completely on sheet. Serve.

Serves 12 to 16
(makes about 48 cheese straws)







❧ Variation: Parmesan-Black Pepper Cheese Straws

Reduce extra-sharp cheddar to 1 � cups. Add 1 cup grated Parmesan cheese to food processor with flour in step 1. Substitute 1 teaspoon black pepper for cayenne pepper.