Ingredients
Method
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, beat the softened butter with a hand mixer until smooth and creamy.
- Add the shredded cheddar cheese and mix well until fully combined.
- In a separate bowl, whisk together the flour, cayenne pepper, salt, baking powder, and paprika (if using).
- Gradually add the dry ingredients to the butter and cheese mixture, stirring with a wooden spoon until a stiff dough forms.
- Shape the dough into a log about 2 inches in diameter, wrap it tightly in plastic wrap, and refrigerate for at least 30 minutes until firm.
- Slice the chilled dough into 1/4-inch-thick rounds and place them on the prepared baking sheet, spacing them about 1 inch apart.
- Bake for 15 to 18 minutes, until the cheese straws are golden brown and crisp around the edges.
- Remove from the oven and let cool on a wire rack before serving.
Nutrition
Notes
For a milder heat, reduce cayenne to 1/4 teaspoon. Store in an airtight container at room temperature for up to 5 days. These can be made ahead and frozen unbaked; slice and bake directly from frozen, adding 2-3 minutes to the bake time. Avoid overmixing the dough to keep the straws tender. Serve with a cold beer or a crisp white wine for a perfect snack.