What You’ll Need
- Extra-sharp cheddar. Grate it on the small holes of a box grater so it blends evenly into the butter. Let the grated cheese lose its chill before mixing.
- Unsalted butter. Soften it at room temperature until it beats easily and looks creamy.
- All-purpose flour. Spoon it into the measuring cup and level the top. Add it in stages to give the dough time to come together.
- Salt. Use ½ teaspoon kosher salt or ¼ teaspoon fine table salt.
How to Shape Cheese Straws
Beat the butter and cheddar together, then work in the salt and flour to form a soft dough. Divide it into two flat rectangles, wrap them, and chill for about 30 minutes. If the dough is too firm to roll or press, let it soften briefly at room temperature.
For fluted straws, fit a cookie press with a star or ridged disk and press strips directly onto the baking sheet. For hand-cut straws, roll the dough about ¼ inch thick and cut it into strips about ½ inch wide and 3 to 4 inches long. Leave a little space between the strips so the edges can crisp.
When the Cheese Straws Are Done
Bake at 350°F (175°C) for 14 to 18 minutes, until the edges are golden and the bottoms are lightly browned. Let the straws firm up on the baking sheets for 5 minutes before transferring them to a wire rack. They’ll get crisper as they cool. Once completely cool, store them in an airtight tin or container at room temperature for up to 5 days.
Southern 4-Ingredient Cheddar Cheese Straws Recipe Card
Crisp, buttery extra-sharp cheddar straws shaped with a cookie press or cut by hand.
- Prep time — About 20 minutes, plus softening
- Chill time — About 30 minutes
- Bake time — 14 to 18 minutes
- Yield — About 24 to 30 cheese straws
Ingredients
- 2 cups firmly packed, finely shredded extra-sharp cheddar cheese (8 ounces or about 225 grams)
- 1 cup unsalted butter, softened (2 sticks or about 225 grams)
- 2 cups all-purpose flour, spooned and leveled (240 grams)
- ½ teaspoon kosher salt or ¼ teaspoon fine table salt
Instructions
- Beat the softened butter in a large bowl until creamy. Add the finely shredded cheddar and mix until evenly blended.
- Mix in the salt, then add the flour about ½ cup at a time. Once the dough looks shaggy, gently press it together with your hands until no loose flour remains.
- Divide the dough in half and flatten each piece into a rectangle. Wrap and refrigerate for about 30 minutes.
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or lightly grease them with butter.
- For pressed straws, use a star or ridged disk to press strips about ½ inch wide onto the baking sheets, then cut them into 3- to 4-inch lengths. To shape by hand, roll the dough about ¼ inch thick on a lightly floured surface and cut it into strips of the same width and length.
- Space the straws slightly apart and bake for 14 to 18 minutes. If baking both sheets at once, rotate them and switch racks halfway through. The straws are ready when the edges are golden and the bottoms are lightly browned.
- Cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.