Instructions

• Preheat oven to 375°F. Line a baking sheet with parchment paper and position the oven rack in the center.
• In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with an electric mixer, combine the ¾ cup room-temperature unsalted butter and 3½ cups room-temperature shredded cheddar cheese. Beat on medium speed about 2 minutes, until the mixture is evenly combined and slightly fluffy.
• Add the heaping tablespoon of finely chopped fresh rosemary and mix on low just until distributed.
• In a separate medium bowl, whisk together 2 cups all-purpose flour, ¼ teaspoon cayenne pepper (if using), 2½ teaspoons granulated garlic, and ¾ teaspoon fine sea salt.
• With the mixer on low, gradually add the flour mixture to the butter–cheese mixture. Mix just until a soft dough forms, stopping once or twice to scrape down the bowl sides with a spatula. Do not overmix.
• Lightly flour a work surface and turn the dough out onto it. Using a rolling pin, roll the dough into a rectangle about ½ inch thick. If the dough sticks, dust lightly with flour as needed.
• Use a pizza cutter or sharp knife to cut the dough into strips about ½ inch wide. Transfer the strips to the prepared baking sheet, spacing them about 1 inch apart.
• Bake in the preheated oven 12–14 minutes, or until the edges are golden and the straws are crisp. Remove from the oven and let cool on the baking sheet a few minutes, then transfer to a wire rack to cool completely before serving.