These cheddar cheese straws are easy to whip up, and melt-in-your-mouth sensational. Someone invite me over. I really need to kick out the jams (reference to music, not actual jam preserves).
The original recipe calls for crushed red pepper flakes, but I changed the spice to harissa, a spicy condiment from Tunisia, which is available in most grocery stores as of a couple weeks ago. Otherwise you can always pick some up online.
If you don’t have it or don’t like it, try sweet paprika or cayenne. Curry would be a fun iteration as well.
The name “straws” implies something long and thin. I ended up cutting this batch in half, which makes them a little shorter and easier to handle before baking.
- 3 cups cheddar cheese, grated
- 1 stick unsalted butter, softened and sliced into pieces
- 1½ cups all-purpose flour
- 1 teaspoon Kosher salt
- 1 teaspoon harissa powder
- 2 tablespoons half and half
- Preheat oven to 350.
- In a food processor or powerful blender, pulse first six ingredients.
- Add the half and half, and mix until the dough forms into a ball.
- On a lightly floured work surface, use a rolling pin to roll the dough into an 8×10 inch rectangle that is ⅛ inch thick.
- With a sharp knife or pizza cutter, cut the dough into long, thin strips, ¼-1/3 inch wide.
- Transfer strips to an ungreased cookie sheet and twist, if desired.
- Bake 15 minutes. Serve warm.
- Serving Size: 6
- Calories: 483
- Sugar: 0
- Sodium: 769
- Fat: 35
- Saturated Fat: 22
- Unsaturated Fat: 11
- Trans Fat: 1
- Carbohydrates: 25
- Protein: 18
- Cholesterol: 102
Hit me up in the comments below and let me know how your cheddar cheese straws turned out!