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Name: Cheese Straws
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 30
Cuisine: not set
Ingredients: 1 1/2 Cups (4 oz) Extra Sharp Cheese Grated; 4 tablespoon Unsalted butter Softened and cut into 4 pieces; 3/4 Cup All purpose flour; 1/2 Teaspoon Kosher salt; 1 tablespoon Half and half; 1/2 Teaspoon Crushed red pepper flakes

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INGREDIENTS

1 1/2 Cups (4 oz) Extra Sharp Cheese ; Grated
4 tablespoon Unsalted butter ; Softened and cut into 4 pieces
3/4 Cup All purpose flour
1/2 Teaspoon Kosher salt
1 tablespoon Half and half
1/2 Teaspoon Crushed red pepper flakes

INSTRUCTIONS

Preheat the oven to 325 convection bake.

In a food processor, combine the cheese, butter, flour, salt and red pepper. Process 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.

On a lightly floured surface, using a lightly floured rolling pin, roll the dough int an 8x10 rectangle that is 1/8” thick. With a sharp knife, cut the dough into long, thin strips, 1/4 to 1/3 “ wide ( dipping knife in flour after every few inches ensures a clean cut). Or use Pasta Bake roller. Gently transfer the strips to an untreated cookie sheet, leaving at least 1/4 “ between them. The dough will sag and may break occasionally in the transfer, but don’t be concerned. The straws can be any length from 2 to 10 inches.

Bake the straws on the middle rack for 12 minutes, or until the ends are barely browned. Remove from the oven and se the cookie sheet on a rack to cool. Straws will keep in the refrigerator, in a sealed container, for 2 days.

NOTES

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Cheese Straws

1 1/2 Cups (4 oz) Extra Sharp Cheese Grated
4 tablespoon Unsalted butter Softened and cut into 4 pieces
3/4 Cup All purpose flour
1/2 Teaspoon Kosher salt
1 tablespoon Half and half
1/2 Teaspoon Crushed red pepper flakes

Preheat the oven to 325 convection bake.

In a food processor, combine the cheese, butter, flour, salt and red pepper.  Process 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.

On a lightly floured surface, using a lightly floured rolling pin, roll the dough int an 8x10 rectangle that is 1/8” thick.  With a sharp knife, cut the dough into long, thin strips, 1/4 to 1/3 “ wide ( dipping knife in flour after every few inches ensures a clean cut). Or use Pasta Bake roller.  Gently transfer the strips to an untreated cookie sheet, leaving at least 1/4 “ between them.  The dough will sag and may break occasionally in the transfer, but don’t be concerned.  The straws can be any length from 2 to 10 inches.

Bake the straws on the middle rack for 12 minutes, or until the ends are barely browned.  Remove from the oven and se the cookie sheet on a rack to cool.  Straws will keep in the refrigerator, in a sealed container, for 2 days.

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Nutrition

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Serving Size: 1 Serving (6g)
Recipe Makes: 30 Servings

Calories: 27
Calories from Fat: 15 (56%)

Amt Per Serving		% DV

	Total Fat 1.7g	2 %
	Saturated Fat 1.1g	5 %
	Monounsaturated Fat 0.4g
	Polyunsanturated Fat 0.1g
Cholesterol 4.4mg		1 %
Sodium 20.9mg		1 %
Potassium 7.5mg		0 %
Total Carbohydrate 2.5g		1 %
	Dietary Fiber 0.1g	0 %
	Sugars, other 2.4g
Protein 0.4g		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.

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Calories per serving: 27

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