Spicy Cheddar Cheese Straws
 
Ingredients
  • 1½ 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
  • ¾ cup flour, plus more for dusting
  • ½ 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)
Instructions
  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 ⅛-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 ¼- to ⅓-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 ¼-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.)
Recipe by The Baker Chick at https://www.thebakerchick.com/spicy-cheddar-cheese-straws/