It called for half-and-half but I just used milk and they were fine. Add more or less red pepper flakes depending on how spicy you want them. They were amazing out of the oven and still amazing when they were cold.
Cheese Straws
(found this one on smittenkitchen. com, a wonderful site!)
Ingredients:
1 1/2 cups grated extra-sharp Cheddar cheese
1 1/2 cups grated extra-sharp Cheddar cheese
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 (I used milk)
Directions:
1. Preheat oven to 350°F.
2. In a food processor, combine the cheese, butter, flour, salt and red pepper in five 5-second pulses 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. Gently transfer the strips to an ungreased 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.
Directions:
1. Preheat oven to 350°F.
2. In a food processor, combine the cheese, butter, flour, salt and red pepper in five 5-second pulses 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. Gently transfer the strips to an ungreased 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.
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Yum, I love cheese straws! Thanks for the kind words, our farm family owners appreciate your support!
ReplyDelete~Jacquelyn
Thanks Jacquelyn! My mom is from Vermont so I grew up on Cabot and when it comes to cheddar I can't have anything else!
ReplyDelete