Derby Day Cheese Straws (Printable Version)

Buttery cheese straws with sharp cheddar, Parmesan, and a touch of cayenne for a flavorful snack.

# Ingredient List:

→ Dairy

01 - 1 1/2 cups sharp cheddar cheese, freshly grated
02 - 1/2 cup Parmesan cheese, finely grated
03 - 1/2 cup unsalted butter, cold and cubed

→ Pantry

04 - 1 1/4 cups all-purpose flour
05 - 1/2 teaspoon cayenne pepper
06 - 1/2 teaspoon fine sea salt
07 - 1/4 teaspoon freshly ground black pepper

→ Optional

08 - 1 to 2 tablespoons cold water, if needed

# Steps:

01 - Preheat oven to 375°F. Line a baking sheet with parchment paper.
02 - In a food processor, combine cheddar, Parmesan, flour, cayenne, salt, and black pepper. Pulse until evenly mixed.
03 - Add cold butter cubes and pulse until mixture resembles coarse crumbs with some small butter pieces visible.
04 - If dough is too dry to come together, add cold water 1 tablespoon at a time and pulse until dough just begins to cohesion.
05 - Transfer dough to lightly floured surface and roll into a rectangle approximately 1/4 inch thick.
06 - Cut dough into strips approximately 1/2 inch wide and 6 inches long using a knife or pastry cutter.
07 - Transfer strips to prepared baking sheet, spacing them slightly apart to allow for even heat circulation.
08 - Bake for 12 to 15 minutes until straws are golden brown and crispy throughout.
09 - Allow straws to cool on baking sheet for 5 minutes, then transfer to wire rack to cool completely before serving.

# Expert Advice:

01 -
  • They're ready in 30 minutes flat, which means you can make them while people are still getting ready to arrive.
  • The combination of sharp cheddar and Parmesan creates a flavor that's bold without being overwhelming, with just enough cayenne kick to keep things interesting.
  • Once you master the technique, you can twist them, sprinkle them with paprika, or even add fresh herbs—they're endlessly adaptable.
02 -
  • Cold butter is everything—if yours starts to soften while you're working, pop the whole food processor bowl in the freezer for 5 minutes and start fresh.
  • Don't skip the cooling time on the baking sheet; it's the difference between straws that stay crisp and ones that become chewy hours later.
  • Humidity matters more than you'd think; on really humid days, you'll need less water than on dry days, so add it gradually.
03 -
  • If you don't have a food processor, you can make these by hand using a pastry cutter to work the cold butter into the flour mixture, though it takes a little longer and requires patience.
  • The straws continue to crisp up for about 10 minutes after you remove them from the oven, so don't panic if they seem slightly soft when you first pull them out.
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