CHEESE STRAWS

Southern Cheddar & Herb Cheese Straws

Servings: About 55 Cheese Straws

• 8 ounces (2 packed cups) grated extra-sharp cheddar cheese
• 1-1/2 cups all-purpose flour, spooned into measuring cup and leveled-off with knife, plus more for dusting
• 1 teaspoon kosher salt
• Scant teaspoon crushed red pepper flakes
• 1-1/2 tablespoons roughly chopped fresh herbs, such as rosemary and/or thyme
• 1 stick (1/2 cup) cold unsalted butter
• 6 tablespoons heavy cream

Instructions

• Preheat the oven to 400°F. Set two oven racks in the center of the oven. Line two baking sheets with parchment paper.
• In the bowl of a food processor, combine the cheese, flour, salt, red pepper flakes and herbs. Pulse until the mixture resembles coarse crumbs.
• Cut the butter into 1/2-inch chunks and add to the flour/cheese mixture. Pulse until the mixture resembles coarse crumbs, with some pea-size clumps of butter within. Add the heavy cream and pulse until the mixture starts to clump together into a mass.
• Lightly flour a work surface and dump the dough on top. Dust the top of the dough with flour and use your hands to shape into a rectangle about 1-inch high. Cut the rectangle in half.
• Dust the work surface with more flour and roll each block of dough into a 8 x 10-inch rectangle about 1/8-inch thick (turn the dough as you go and add more flour as necessary so it doesn't stick). Using a pizza cutter or sharp knife, trim the edges straight without sacrificing too much dough, then cut the dough into thin strips about 1/4-inch wide. Transfer the strips to the prepared baking sheets, leaving about a 1/4-inch of space between them. Bake the straws for 10-12 minutes, or until lightly golden on top and a rich golden color on the bottom, rotating the pans from top to bottom and front to back midway through. Remove from the pans from the oven and set on a rack to cool. Carefully transfer the cheese straws to a plate and serve.
• Note: The cheese straws will keep well in a covered container for a few days.