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Spicy Cheddar Cheese Straws
A staple of Southern cocktail parties, these savory baked treats pack a serious punch of sharp cheddar and cayenne pepper. You'll blend rich butter with smoked paprika to create a deeply flavorful dough that pipes beautifully onto a baking sheet. The resulting texture is crisp, crumbly, and melts instantly. They're the exact kind of snack that disappears before the main course even hits the table.
Equipment
- Oven
- Baking sheet
- Stand Mixer
Ingredients
- 1 lb. sharp Cheddar cheese, shredded (about 6 cups loosely packed)
- 1 ¼ cups butter, softened
- 1 ½ tsp. cayenne pepper
- 1 tsp. kosher salt
- 1 tsp. smoked paprika
- 3 ½ cups all-purpose flour
Instructions
- 1Heat the oven to 400°F and arrange the racks in the upper and lower thirds. Line two rimmed baking sheets with parchment paper.
- 2Place the shredded cheddar cheese into the bowl of a stand mixer fitted with a paddle attachment. Let it sit for at least 30 minutes to reach room temperature. Room temperature cheese blends much smoother with the butter.
- 3Add the softened butter, cayenne pepper, kosher salt, and smoked paprika. Beat on medium speed for about 2 minutes until the mixture is creamy.
- 4Reduce the mixer speed to low and gradually add the all-purpose flour. Beat for about 3 minutes until a thick dough forms, scraping down the sides of the bowl as needed.
- 5Divide the dough in half. Transfer the first half into a cookie press fitted with a star disk or a piping bag fitted with a half-inch open star tip.
- 6Pipe the dough onto the prepared baking sheets in long lines, spacing them about 1 inch apart.
- 7Bake for 12 to 14 minutes, rotating the pans between the top and bottom racks halfway through, until the edges turn lightly golden brown.
- 8Let the baked dough cool completely on the pans for about 20 minutes. They're fragile when hot and need time to crisp up as they cool. Break the long strips into smaller pieces, then repeat the piping and baking process with the remaining dough.
Notes
- Storage: Keep leftover cheese straws in an airtight container at room temperature for up to 4 days.
- Variation: Before baking, sprinkle the piped dough with a pinch of flaky sea salt and Aleppo pepper for an extra layer of flavor.
- Equipment: If you don't have a piping bag or cookie press, you can roll the dough into a log, chill it, and slice it into thin rounds instead.
Recipe Details
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