Cheddar Cheese and Herb Straws Recipe

Cheddar and herb cheese straws on a black plate.

5 from 1 vote

These Cheddar Cheese and Herb Straws are a crispy, crunchy, easy-to-make snack or appetizer that is perfect for any party!

Prep Time15

Cook Time12

Course: Appetizer, Snack

Cuisine: American

Keyword: cheddar, cheese, cheese straws, herb, straws

Servings:

Calories: 69kcal

Author: Leigh Harris

Ingredients

8 oz Extra sharp cheddar cheese 2 packed cups
1 1/2 cups All-purpose flour
1 1/2 tbsp Fresh thyme rough chopped
1/2 tsp Crushed red pepper flakes or more to taste
1 tsp Kosher salt
1/2 cup Unsalted butter cubed into 1/2-inch pieces
6 tbsps Heavy cream

Instructions

Preheat oven to 400ºF. Line two baking sheets with parchment paper.
Shred the cheese using a food processor, dump the cheese into a bowl, and switch to the chopping blade. Add the all-purpose flour, thyme, red pepper flakes, salt, and shredded cheese back to the bowl of the food processor. Pulse until the mixture resembles coarse crumbs.
8 oz Extra sharp cheddar cheese, 1 1/2 cups All-purpose flour, 1 1/2 tbsp Fresh thyme, 1/2 tsp Crushed red pepper flakes, 1 tsp Kosher salt
Add the butter cubes and pulse again until coarse crumbs leaving a few larger pieces (pea size) of butter. Add the heavy cream and pulse until the mixture starts to come together into a dough ball.
1/2 cup Unsalted butter, 6 tbsps Heavy cream
Lightly flour a work surface, dump the dough, and work it into a rectangle about 1 inch thick. Cut the rectangle in half. Roll one-half of the dough into an 8×10-inch rectangle. Cut the dough into 1/4-inch wide thin strips using a sharp knife or pizza cutter. Carefully transfer the strips to the prepared baking sheets, leaving 1/4-inch space between each one. (They do not spread much at all.)
Bake for 10-12 minutes until lightly golden. Remove the baking sheets to a wire rack to cool completely.

Notes

I remove the cheese from the food processor and switch to the chopping blade. This prevents the cheese from becoming stuck and smeared under the blade.

Nutrition