Sunday, October 11, 2015

Cheese Straws Recipe


  • 3/4 cup unsalted butter, room temperature
  • 3 1/2 cups Sargento® Off The Block® Extra Sharp Cheddar Cheese – Traditional Cut, room temperature
  • 1 heaping tablespoon finely chopped fresh rosemary
  • 2 cups all-purpose flour
  • 1/4 teaspoon cayenne pepper, optional
  • 2 1/2 teaspoons granulated garlic
  • 3/4 teaspoon fine sea salt


1. Preheat oven to 375°F. Line a baking sheet with parchment paper.
2. In the bowl of stand mixer fitted with the paddle attachment, or in a large bowl with an electric mixer, beat butter and cheese on medium speed for about 2 minutes. Add rosemary and mix to combine.
3. In a medium bowl, whisk together the flour, cayenne pepper, granulated garlic and salt. Gradually add the flour mixture to the butter mixture until a soft dough forms.
4. Lightly flour a work surface and turn the dough onto the surface. Using a rolling pin, roll the dough into a rectangle of 1/2 inch thickness. Use a pizza cutter or sharp knife to cut the dough into strips. Place strips on prepared baking sheet, about 1 inch apart. Bake in preheated oven for 12-14 minutes or until crisp. Allow cheese straws to cool and enjoy!

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