Cheese Straws
★★★★★
Prep Time: 15 | Cook Time: 25 | Total Time: 40 | Difficulty: Easy
Description: Delicious, crispy cheese bites; yields about 88 three inch long straws.
Ingredients:
454 g extra sharp cheddar cheese, shredded
245 g all purpose flour
113 g unsalted butter, melted, preferably Kerrygold
3.7 g salt
2.36 g cayenne pepper
50-60 g warm water
Cookie press with a star shaped tip
Directions:
Preheat oven to 325 F. Use convection bake if available.
Thoroughly mix the flour, salt and cayenne pepper 2-3 times to insure all ingredients are well dispersed. Use a sifter for this step if desired.
Using the paddle attachment of a mixer, mix the cheese and melted butter in a large bowl until homogenous.
While continuing to mix, slowly add the flour until a shaggy dough forms. Scrape down the sides of the bowl with each addition of flour in order to achieve a uniform mixture without any ingredients showing.
Continue mixing while slowly adding just enough of the warm water to achieve a soft, pliable dough ball that can be extruded through the cookie press. Add small amounts of water at a time to avoid making the dough too wet.
Extrude strips of the dough onto a baking sheet. Cut strips into 3 inch lengths.
Bake for about 20-25 minutes, turning the pan midway, until crispy. (12 mins each in our oven)
Cool baked cheese straws while still on the pan until cool enough to move onto a cooling rack.
Notes:
Make sure the dough is neither too dry or too wet in order to get crispy straws. Add water only until a pliable dough ball forms using the paddle attachment.
Use a high quality cookie press like this one.
I’ve used and discarded several cheap presses so if you’re going to make these on a regular basis, spend a little extra money for one that will last.
★★★★★
Prep Time: 15 | Cook Time: 25 | Total Time: 40 | Difficulty: Easy
Description: Delicious, crispy cheese bites; yields about 88 three inch long straws.
Ingredients:
454 g extra sharp cheddar cheese, shredded
245 g all purpose flour
113 g unsalted butter, melted, preferably Kerrygold
3.7 g salt
2.36 g cayenne pepper
50-60 g warm water
Cookie press with a star shaped tip
Directions:
Preheat oven to 325 F. Use convection bake if available.
Thoroughly mix the flour, salt and cayenne pepper 2-3 times to insure all ingredients are well dispersed. Use a sifter for this step if desired.
Using the paddle attachment of a mixer, mix the cheese and melted butter in a large bowl until homogenous.
While continuing to mix, slowly add the flour until a shaggy dough forms. Scrape down the sides of the bowl with each addition of flour in order to achieve a uniform mixture without any ingredients showing.
Continue mixing while slowly adding just enough of the warm water to achieve a soft, pliable dough ball that can be extruded through the cookie press. Add small amounts of water at a time to avoid making the dough too wet.
Extrude strips of the dough onto a baking sheet. Cut strips into 3 inch lengths.
Bake for about 20-25 minutes, turning the pan midway, until crispy. (12 mins each in our oven)
Cool baked cheese straws while still on the pan until cool enough to move onto a cooling rack.
Notes:
Make sure the dough is neither too dry or too wet in order to get crispy straws. Add water only until a pliable dough ball forms using the paddle attachment.
Use a high quality cookie press like this one.
I’ve used and discarded several cheap presses so if you’re going to make these on a regular basis, spend a little extra money for one that will last.
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