Herbed Cheese Straws
Herbed Cheese Straws
Makes about 84 cheese straws
Ingredients
- 1 (8-ounce) block extra-sharp Cheddar cheese, room temperature
- 3 cups sifted Swans Down® Cake Flour
- 3⁄4 teaspoon salt
- 1⁄2 teaspoon garlic powder
- 1⁄4 teaspoon dry mustard
- 1⁄4 teaspoon ground black pepper
- 1⁄4 teaspoon ground red pepper
- 2 teaspoons finely chopped fresh thyme
- 3⁄4 cup unsalted butter, softened
- Garnish: fresh thyme leaves
Instructions
- Preheat oven to 400°.
- In the work bowl of a food processor fitted with the shredding disc attachment, grate cheese; transfer to a medium bowl. Switch to the blade attachment.
- In a large bowl, combine our, salt, garlic powder, dry mustard, black pepper, and red pepper; sift mixture once.
- Add our mixture and thyme to food processor; pulse 2 to 4 times to combine. Add cheese and butter; pulse until a dough ball forms.
- Using a cookie press tted with a ribbon disk, pipe dough into long straight lines, about ½- to ¾-inch apart, on ungreased baking sheets. Gently pat down to ensure ribbons are lying at on baking sheets.
- Bake until lightly browned, 8 to 10 minutes. Using a small sharp knife, gently cut into 2½-inch-long pieces. Using a small o set spatula, loosen from pans. Let cool completely. Garnish with thyme, if desired. Store in an airtight container for up to 5 days.