Spicy Cheddar Cheese Straws

 Spicy Cheddar Cheese Straws via The Baker ChickI have my friend Melissa to thank for introducing me to this recipe. She made them for the Book Club a couple months ago and we demolished them within minutes. Then, when we all went to the Hamptons a week later she brought them again and once again we couldn’t have enough! We girls ate them as is, but I had mine with a bowl of soup and they were perfect. They also could easily be cut into crackers or other shapes for a nice snack on the go.

 Spicy Cheddar Cheese Straws via The Baker Chick

I decided to make these with whole wheat pastry flour which I am trying to use more lately. I have to say it didn’t change the consistency at all and the texture was still light and crispy. I actually didn’t feel that bad eating these, (in moderation, they do have lotsa butter and cheese.) Wouldn’t they be perfect with a bowl of tomato soup? These are very simple to make and took me no more than 30/40 minutes start to finish!

Spicy Cheddar Cheese Straws


  • 1 1/2 cups (about 6 ounces) grated extra-sharp Cheddar cheese
  • 4 tablespoons (1/2 stick or 2 ounces) unsalted butter, softened and cut into 4 pieces
  • 3/4 cup flour, plus more for dusting
  • 1/2 teaspoon kosher salt
  • 1 teaspoon crushed red pepper flakes (more/less depending on how spicy you like them.)
  • 1 tablespoon half-and-half (I used cream, because I had it on hand; suspect milk would work just as well)


  1. Preheat oven to 350°F.
  2. In a food processor, combine the cheese, butter, flour, salt and red pepper in five 5-second pulses until the mixture resembles coarse crumbs. Add the half-and-half and process until the dough forms a ball, about 10 seconds.
  3. On a lightly floured surface, using a lightly floured rolling pin, roll the dough into an 8- by 10-inch rectangle that is 1/8-inch thick.
  4. With a sharp knife (or a pizza or pastry wheel; both worked great), cut the dough into thin 8-inch strips, each 1/4- to 1/3-inch wide (dipping the knife in flour after every few inches ensures a clean cut).
  5. Gently transfer the strips to a parchment-lined cookie sheet, leaving at least 1/4-inch between them. The dough may sag or may break occasionally in the transfer, but don’t be concerned — just do your best. The straws can be any length, from 2 to 10 inches.
  6. Bake the straws on the middle rack for 12 to 15 minutes, or until the ends are barely browned. Remove from the oven and set the cookie sheet on a rack to cool.
  7. Serve at room temperature. Cheese straws will keep in the refrigerator, in a sealed container, for two days. (I highly doubt they'll last that long.)

 Spicy Cheddar Cheese Straws via The Baker Chick  

 Spicy Cheddar Cheese Straws via The Baker Chick

 Spicy Cheddar Cheese Straws via The Baker Chick

 Spicy Cheddar Cheese Straws via The Baker ChickAdapted from: The Smitten Kitchen

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 Spicy Cheddar Cheese Straws via The Baker Chick  Spicy Cheddar Cheese Straws via The Baker Chick  Spicy Cheddar Cheese Straws via The Baker Chick

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  1. says

    I like to make a double or triple batch rolled/cut and then flash freeze so I can quickly bake the day I need them – always a hit at parties!

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