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Cheese Sticks


Description

The Lee Bros. Southern Cookbook via The Garden of Eden via Smitten Kitchen


Ingredients

  • 1 1/2 cups (about 6 ounces) grated extra-sharp Cheddar cheese (I love the Cabot Extra Sharp)
  • 4 tablespoons unsalted butter, softened and cut into 4 pieces
  • 3/4 cup flour, plus more for dusting
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon crushed red pepper flakes
  • 1 tablespoon half and half or milk or heavy cream

Instructions

  1. Preheat oven to 350°F.
  2. In a food processor, combine the cheese, butter, flour, salt and red pepper flakes. Pulse until the mixture resembles coarse crumbs. Add the half and half and process until the dough forms a ball, about 10 seconds.
  3. On a lightly floured surface, using a lightly floured rolling pin, roll the dough into an 8- by 10-inch rectangle that is 1/8-inch thick. With a sharp knife, cut the dough into thin 8-inch strips, each 1/4- to 1/3-inch wide. (Note: It might be helpful to dip your knife in flour after every few cuts to ensure a clean cut — I did not have to, but Deb of Smitten Kitchen recommends doing so.). Gently transfer the strips to a parchment-lined cookie sheet, leaving at least 1/4-inch between them.
  4. Bake the straws on the middle rack for 12 to 15 minutes, or until the ends are barely browned. Remove from the oven and set the cookie sheet on a rack to cool.
  5. Serve at room temperature. Cheese straws will keep in the refrigerator, in a sealed container, for two days, but they taste best when freshly baked and served shortly thereafter.