Cheese Straws
These Cheese Straws are irresistibly flaky and cheesy! Easy to make and perfect for any occasion, they’re a snack that will impress every time.
Equipment
- Mixing Bowl
- Electric Mixer or Wooden Spoon
- Rolling Pin
- Baking Sheet
- Parchment Paper
- Cookie Cutter or Knife
Ingredients
- 1 cup unsalted butter room temperature
- 3 cups Sargento Off The Block Extra Sharp Cheddar Cheese room temperature
- 1 heaping tablespoon finely chopped fresh rosemary
- 2 cups all-purpose flour
- 1 teaspoon cayenne pepper optional
- 2 teaspoons granulated garlic
- 1 teaspoon fine sea salt
Instructions
- Preheat your oven to 350°F (175°C) to ensure even baking.
- In a large mixing bowl, beat the room temperature unsalted butter and Sargento Off The Block Extra Sharp Cheddar Cheese together until creamy and well blended.
- Add the finely chopped fresh rosemary, all-purpose flour, cayenne pepper (if using), granulated garlic, and fine sea salt to the mixture. Mix until a soft dough forms that is not sticky.
- On a lightly floured surface, roll out the dough to about ¼ inch thickness. Avoid rolling too thin to prevent burnt edges.
- Cut the rolled dough into strips or desired shapes using a knife or cookie cutter. Place them spaced apart on a baking sheet lined with parchment paper.
- Bake the cheese straws for 15-20 minutes until golden brown and crispy, watching to prevent burning.
- Remove from oven and cool on a wire rack. Serve warm or at room temperature and enjoy!
Notes
- Make sure butter and cheese are at room temperature for best texture.
- Do not overmix the dough to avoid tough cheese straws.
- Allow cheese straws to cool on a wire rack for maximum crispiness.
- Store leftovers in an airtight container at room temperature for up to 5 days or freeze for up to 3 months.
- Reheat in a 350°F oven for 5-7 minutes to restore crispiness.