Friday, May 31, 2013

Cheddar Cheese Straws

I haven't posted in a while I know, I've been super busy doing all sorts of things. Mostly I've been hanging out with family but also baking up some new treats. I just haven't taken the time to post them. I don't know where the days go sometimes. These Cheddar Cheese Straws should make up for some of my absence though, hopefully! I think they're pretty great, and I should know because I probably ate a quarter of the batch in just a few hours.

These are easy to throw together with some simple ingredients and are great for snacking or munching on during an impromptu get together with friends. I know I'm not the only one who tries to come up with something yummy when friends visit. More often than not they become my taste testers for new recipes when they show up. I haven't had any complaints though :). I've actually had complaints about not mailing my tests to family who don't live locally. Maybe I will look into that.

I probably could have gotten pretty crazy with this recipe but I feel like simplicity in cheese straws tends to work best. I also usually sprinkle in some cayenne but decided not to this time. I did put in some black pepper for a hint of spice though. The mustard powder adds a little zing, not too much, you could add a little more if you want to. I also think there may be about to handle substituting 1/2 cup whole wheat flour for 1/2 cup all-purpose flour. You don't have to refrigerate them if you're in a hurry but I would freeze them for a few minutes if you could because it will help the dough to roll out easier. 

Cheddar Cheese Straws

- 1 ½ cups all-purpose flour
- pinch salt
- 8 tablespoons butter (1 stick), cold, cut into ½” cubes
- 3 ounces shredded Cheddar cheese
- ¼ teaspoon mustard powder
- 2 egg yolks
- 2 tablespoons milk
- ¼ teaspoon black pepper

1. Sift the flour and salt into a medium bowl, then work the butter into the flour until the mixture is about the size of peas. Mix in the cheese, mustard powder, and egg yolks.
2. Stir in the milk and black pepper then wrap in plastic wrap and set sit in the refrigerator for at least 20 minutes.
3. Preheat the oven to 375F. Roll the dough out to about ¼” thick. Cut the dough into half in strips and gently lay them out onto a cookie sheet lined with parchment or a Silpat. Bake for 13-15 minutes or until golden brown. Cool on pan for several minutes then move to a wire rack to cool completely.

Printable recipe

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