Cheddar & Herb Cheese Straws

Irresistibly easy and delicious cheesy and herby straws perfect for snacking or gifting.

Prep Time 30

Cook Time 15

8 ounces grated extra-sharp cheddar cheese Finely grated
1.5 cups all-purpose flour Spoon and leveled
1 teaspoon kosher salt
0.75 teaspoon crushed red pepper flakes Scant teaspoon
1.5 tablespoons fresh herbs Roughly chopped (e.g., rosemary, thyme, chives, parsley)
1 stick cold unsalted butter Cut into small pieces
6 tablespoons heavy cream Cold

In a large bowl, combine the grated cheddar cheese, flour, kosher salt, crushed red pepper flakes, and chopped fresh herbs. Mix well.
Add the cold butter pieces to the bowl. Use your fingertips, a pastry blender, or a food processor to cut the butter into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
Gradually add the heavy cream, about one tablespoon at a time, mixing gently after each addition until the dough just begins to come together. Be careful not to overmix.
Turn the dough out onto a lightly floured surface. Knead gently a few times to form a cohesive ball.
Divide the dough in half. Wrap each half tightly in plastic wrap and flatten into disks. Refrigerate for at least 30 minutes, or until firm.
Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper.
Place one disk of chilled dough on a lightly floured surface and roll it out to about ¼-inch thickness.
Cut the dough into desired shapes, such as ½-inch wide strips for straws.
Arrange the straw shapes on the prepared baking sheets, leaving some space between them.
Bake for 12-15 minutes, or until golden brown and crisp.
Let the straws cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Repeat the rolling and baking process with the remaining dough.

Store cooled cheese straws in an airtight container at room temperature for up to 3-4 days. For best results, keep them in a cookie tin.