Cheese Straws

This recipe was featured on The Splendid Table, and it comes from The Gift of Southern Cooking: Recipes and Revelations from Two Great American Cooks by Edna Lewis and Scott Peacock, ©2003 Alfred A. Knopf.

I could see freestyling this recipe, too... using pepper jack instead of extra sharp cheddar, or maybe gruyère cheese with garlic powder and nutmeg for a Frenchy flair. The pastry blender and the pizza cutter are your best friends when making the cheese straws.

Ingredients:

• 1 2/3 cups unbleached all-purpose flour
• 1 teaspoon salt
• 1 teaspoon dry mustard
• 1/4 teaspoon cayenne pepper, or more to taste
• 1/2 cup (1 stick) unsalted butter, cut into pieces
• 8 ounces extra-sharp cheddar cheese, grated
• 2 tablespoons water

Instructions:

1. Preheat the oven to 425°F.

2. Sift together the flour, salt, dry mustard, and cayenne pepper. Put the butter and grated cheese in a mixing bowl, and mix for several minutes, until thoroughly blended. Gradually add the dry ingredients to the butter and cheese, and mix until completely incorporated. Add the water, and mix for one minute longer.

3. Turn the dough onto a lightly floured surface, and knead five or six times. Roll the dough out 1/4 inch thick, and cut into strips 1/4 inch wide and 4-6 inches in length. Place the strips on ungreased cookie sheets 1/2 inch apart, and bake in the preheated oven for 12-16 minutes, until golden brown and crisp. Cool completely, and store in airtight containers.

Makes approximately 4 dozen cheese straws.