Cheddar Cheese Straws

Thin savory pastry strips made with sharp cheddar and paprika, baked until golden for a crisp, buttery snap.

Prep: 25 min · Cook: 12 min · Yield: 24 · Method: Oven

Ingredients

• 8 ounces sharp cheddar cheese
• 1 cup all-purpose flour
• 6 tablespoons unsalted butter
• 1 teaspoon paprika
• 0.5 teaspoon kosher salt
• 2 tablespoons cold water

Cooking instructions

1. Shred the cheddar. In a food processor, pulse the cheese, flour, butter, paprika, and salt until the mixture resembles coarse crumbs. Add the cold water and pulse just until a dough forms. (about 5 min)
2. Turn the dough onto a lightly floured surface and shape it into a disk. Wrap and refrigerate until firm, about 20 minutes. (about 20 min) — Refrigerate
3. Heat the oven to 375°F. Line two baking sheets with parchment paper. (about 5 min) — 375°F
4. Roll the chilled dough into a rectangle about 1/8 inch thick. Cut it into strips about 1/2 inch wide and 4 inches long. Transfer the strips to the prepared baking sheets, leaving about 1 inch between them. (about 10 min)
5. Bake one sheet at a time for 10 to 12 minutes, rotating the sheet halfway through, until the straws are golden at the edges and crisp. Cool on the baking sheet for 5 minutes, then transfer to a rack to cool completely. (about 12 min) — 375°F