1. in a food processor, pulse the 1/2 cup flour with teh cardamom and salt. Add teh butter and pulse until it is the size of small peas. Add teh cheddar and 1 teaspoon of the milk and pulse just until the dough comes together. Scrape the dough onto a work surface and knead a few times until smooth. Form the dough into a disk, wrap it in plastic, and refrigerate until firm, about 30 minutes.
2. Preheat the oven to 350. Line two large rimmed baking sheets with parchment paper. In a small bowl, beat the egg with teh remaining one 1 Tbs milk. On a lightly floured work surface, roll out the dough to a 10-by-9 inch rectangle, 1/4 inch thick. Cut the dough lengthwise into 1/4-inch-wide straws.
3. Place the straws on the prepared baking sheets, about 1/2 inch apart. Brush the straws with the egg wash. Bake for about 15 minutes, until golden brown, rotating the pans halfway through. Let cool on the baking sheets until crisp, about 10 minutes, before serving.
The cheese straw dough can be wrapped in plastic and refrigerated for 2 days. The cheese straws can be kept in an airtight container for up to 2 days.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Straw (6g) | ||
Recipe Makes: 40 Straws | ||
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Calories: 23 | ||
Calories from Fat: 14 (61%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.6g | 2 % | |
Saturated Fat 1g | 5 % | |
Monounsaturated Fat 0.4g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 9.5mg | 3 % | |
Sodium 15.1mg | 1 % | |
Potassium 6mg | 0 % | |
Total Carbohydrate 1.2g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 1.2g | ||
Protein 0.9g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 23
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