*makes about 2 dozen straws
This recipe is adapted from a recipe in the January 2008 edition of Gourmet Magazine and has been tested many a time (and served at many a potluck) by SFDC Board member Sarah McKinley. Tasty party food doesn’t have to be complicated to be considered fancy!
We try to feature a delicious new recipe in every newsletter. (This recipe appeared in the March 2014 SFDC newsletter.) If you would like to have one shared with the SFDC community, send it to firstname.lastname@example.org and we’ll see what we can do….
- 1/4 pound coarsely grated extra-sharp Cheddar (1 1/2 cups)
- 1 cup all-purpose flour
- 3/4 stick cold unsalted butter, cut into tablespoons
- 1/2 teaspoon salt
- Rounded 1/8 teaspoon cayenne (or more if you really like a kick!)
- 1 1/2 tablespoons milk
Pulse cheese, flour, butter, salt, and cayenne in a food processor until mixture resembles coarse meal. Add milk and pulse until dough forms a ball.
Roll out dough on a lightly floured surface with a lightly floured rolling pin into a 12- by 10-inch rectangle (1/8 inch thick). Cut dough with a lightly floured pizza wheel or lightly floured sharp knife into 1/3-inch-wide strips. Carefully transfer to 2 ungreased baking sheets, arranging strips 1/4 inch apart. (If strips tear, pinch back together.)
Bake, switching position of sheets halfway through baking, until pale golden, 15 to 18 minutes. Cool completely on baking sheets on racks, about 15 minutes.
Cheese straws can be made 2 day ahead and kept in an airtight container at room temperature.