Cheese Straws are a classic southern appetizer. There’s almost no way to make them any better…unless you add a nice smoky flavor of course! Also, instead of the normal cheddar cheese, we decided to mix it up with some extra sharp white cheddar cheese. Smoky White Cheddar Cheese Straws are a great snack to share with your family and friends. They also make a great addition to any Sunday brunch as well. However you choose to enjoy them, you can take comfort in the fact that they are incredibly easy to make. It’s possible to use a hand mixer, but we prefer to use our KitchenAid Stand Mixer. It cuts back on the amount of time and effort needed to make a fresh dough. So, if you’re in a pinch and don’t know what to make for company, then look no further than Smoky White Cheddar Cheese Straws. Eat more cheese treats and stay fabulous!
P.S. Did we mention how great these taste with One Pot Mexican Cowboy Beans?!
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smoky white cheddar cheese straws
- Stand Mixer or Hand Mixer
- Cookie sheet
- Cooling Rack
- Wax Paper
- 1⅔ cup flour
- 1 tsp smoked paprika plus extra for dusting
- 1 tsp cumin
- 1 tsp salt
- 1 stick unsalted butter softened
- ½ lb extra sharp white cheddar cheese
- 2 tbsp water
- In a large mixing bowl, sift together flour, smoked paprika, cumin, and salt.
- In the bowl of a stand mixer (or another large mixing bowl), mix together cheese and butter until completely combined. Slowly add in the sifted flour mixture into the cheese mixture until it is completely combined. It will look fairly dry at this point and the dough mixture will be formed into little balls about the size of a pea.
- Add the water and continue to mix for one minute until the dough has completely formed. Remove the dough from the mixing bowl and knead on a lightly floured surface 4-5 times until a smooth dough ball has formed.
- Roll the dough out with a rolling pin until it is approximately 12″x9″. It doesn’t necessarily need to be a rectangle, but you do want an even thickness for the dough without going too thin. Approximately ½” thick. Transfer the dough to a Silpat lined baking sheet or wax paper. Place in the freezer for approximately 10 minutes to chill.
- Remove from the freezer, and cut the dough in half crosswise using a dough (or pizza) cutter. Slice the the dough into ½” straws and transfer the cut pieces to a baking sheet making sure that the straws have enough room in between. It’s not completely necessary, but if you want the classic ridged look for your cheese straws, use the back side of a fork and gently press down into the dough.
- Bake in the oven at 425° for 14-17 minutes until they start to turn a golden color on top. When done cooking, remove from the oven and lightly sprinkle additional paprika and salt on top of the straws. Allow them to cool in the pan for 5-10 minutes before transferring to a cooling rack. Enjoy!
Adapted from Food&Wine Cheese Straws.
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