Craft these crispy, golden brown treats for a savory midday snack with a little kick.
Lately, I’ve been craving a cheesy, crisp snack to munch on during the day. But when I stand in the snack aisle at the grocery store, it’s a bit overwhelming. So many to choose from, so little time. Plus, none of those boxed foods are going to taste as fresh and delicious as these iconic homemade cheese straws. They’re like savory shortbread cookies with a hint of spice, perfect for putting a little pep in my step during snack time.
Traditional in both the Southern US and England, cheese straws are a clever cross between crisp biscuits and cheesy crackers. Since they’re shaped like French fries, they’re also incredibly versatile, easily dipped in all kinds of sauces. While I enjoy dipping cheese straws in hummus, my husband usually prefers ketchup. So, while they’re excellent to snack on, they also make a great appetizer at parties. Not only that, but you could easily serve them as a side to mains like burgers or steak.
Baked until golden brown, each cheese straw turns out buttery and crisp—ideal for satisfying the exact craving I have today! That’s why I’m excited to share this recipe with you so you can enjoy them as well.
Tips for crafting the best cheese straws
First of all, be careful not to overmix. This is an important step to ensure the cheese straws turn out crisp and flaky—not tough and chewy. Secondly, I recommend using extra-sharp cheddar cheese because it’s the most flavorful. It also creates that signature yellow-gold color that savory snacks like Cheez-Its have. However, you’re more than welcome to experiment with other types of cheeses, as long as they melt easily like mozzarella, Gouda, or Gruyère. Last but not least, it’s important not to skimp on the spices. A little bit of cayenne pepper can go a long way to fire up your cheese straws, making them both mouthwatering and memorable.
How do I store leftovers?
Once your leftover cheese straws are completely cool, store them in an airtight container at room temperature for 2-3 days. Alternatively, you can flash-freeze the unbaked cheese straws for 1 hour (after shaping them in step 6). Transfer to a freezer-safe container or Ziploc bag and freeze for up to 3 months. Bake as directed, adding a few more minutes; no need to defrost.
Similar recipes to try
Cheese straws are made of a cheesy, flour-based dough with seasonings. But if you’re missing that ooey-gooey delight of melted cheese on the inside, then try Fried Cheese instead. You can dip them in the same kind of sauces, and the outside is still crispy, but the cheese inside is melted just right. On the other hand, if you’re craving a cheesy snack that’s crunchier than them both, check out Cottage Cheese Chips. These have a flavor so strong, you hardly even need a dip! For when the holidays are coming up, we all need some appetizer ideas, so check out this decadent Cheese Ball Recipe, which is sure to impress your guests.
Cheese Straws Recipe
Ingredients
- 4 ounces unsalted butter softened
- 8 ounces shredded extra-sharp cheddar cheese room temperature
- 1 2/3 cups all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon garlic powder
- 1 pinch cayenne pepper or to taste
- 1 to 3 tablespoons water as needed
Instructions
- Preheat your oven to 425°F and line 2 baking sheets with parchment paper.
- In a large bowl, cream the softened butter and shredded cheddar cheese until well blended. It should be spreadable.
- Gradually add the flour, salt, garlic powder, and cayenne pepper into the butter and cheese mixture. Beat until combined. Then, mix in 1 tablespoon of water at a time until a soft dough forms.
- Transfer the dough onto a floured surface, and knead it for about a minute. Place the dough on parchment paper and roll it into a rectangle (approximately 12×9 inches) about 1/4 inch thick. Slide onto a baking sheet and refrigerate 15 minutes.
- Cut the dough in half crosswise to make it easier to work with. Then, cut each half into 6-inch-long, 1/4-inch-wide strips.
- Transfer the strips to the prepared sheets, spacing at least 1/2 inch apart. If desired, gently wiggle the strips with your fingertips to shape them and make them slightly curved.
- Bake for 9 to 14 minutes or until lightly browned. Be careful not to overbake. Let cool on a wire rack before serving.
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