Cheesy Cheese Straws Recipes

EASY CHEESE STRAWS

Steps:

• Preheat the oven to 200°C/400°C/gas mark 6.
• Line two baking sheets with greaseproof paper and set aside.
• Cut the butter into small cubes, then place in a bowl. Add the flour and rub together until it resembles breadcrumbs.
• Finely grate the Parmesan, then add 60g to the flour and butter, along with the mustard and paprika. Stir in 1 to 2 tablespoons of cold water until the mixture comes together.
• Roll it out on a floured surface, forming a rectangle about 1cm thick. Slice it into 1cm sticks and place onto the baking sheets.
• Sprinkle over the remaining cheese, a little more paprika and bake for 15 to 20 minutes, until golden.

CHEESE STRAWS

Steps:

• Line a baking sheet with parchment.
• Lightly roll out the sheet of pastry into a 10-by-12-inch rectangle, then brush with the melted butter. Sprinkle over the Cheddar, cayenne and 1/2 cup of the Parmesan. Using the rolling pin, press the cheese into the pastry. Cut the pastry into 12 strips. Twist each strip about 5 times and transfer to the prepared baking sheet. Place in the freezer for 20 minutes.
• Preheat the oven to 400 degrees F.
• Mix together the egg and 1 teaspoon water in a small bowl, brush the strips with the mixture and sprinkle over the remaining 1/4 cup Parmesan. Bake until golden brown and puffed, 10 to 12 minutes.

CHEESE STRAWS RECIPE

Steps:

• Preheat oven to 190 degree C. Line a baking tray with parchment and set aside.
• Take flour, salt in a bowl and mix well.
• Add in butter and rub it into the flour.
• Add in cheddar cheese and mix well.
• Add a egg yolk and mix well. Shape it into a dough.
• If the dough is too crumbly add some cold water.
• Now wrap the dough in plastic wrap and chill for 30 mins in fridge.
• Now roll the dough into a rectangle sheet.
• Cut into sticks.
• Roll each one gently into a smooth log like.
• Place on a parchment lined tray.
• Brush the top with some water .
• Sprinkle more cheese.
• Bake for 15 mins.
• Remove and cool completely before serving.
• Store in a air tight container.

SIMPLE CHEESE STRAWS

Steps:

• Preheat the oven to 180°C/fan160°C/gas 4. Lightly grease 2 baking sheets with a little butter. Sift the flour into a large bowl, then rub the butter into the flour using your fingertips until the mixture looks like fine breadcrumbs. Add the grated cheese and mix together.
• Add half the beaten egg and stir into the flour until the mixture starts to come together, then use your hands to work it into a ball.
• Dust a work surface with a little flour and roll out the pastry into a rectangle, about 3mm thick, using a rolling pin. Cut widthways into straws, about 5mm wide.
• Carefully put the straws on the baking sheets, leaving a little space between them. Sprinkle with extra cheese and bake for 12-15 minutes, until golden. Cool for a couple of minutes on the baking sheets, then carefully pick them up with a palette knife and put them on a cooling rack. Eat warm or cool and store in an airtight container.

EASY CHEESE STRAWS

Steps:

• Preheat oven to 350°. In a large bowl, beat butter until light and fluffy. Beat in cheese until blended. Combine flour, salt and cayenne; stir into cheese mixture until a dough forms. Roll into a 15x6-in. rectangle. Cut into thirty 6-in. strips. Gently place strips 1 in. apart on ungreased baking sheets., Bake until lightly browned, 15-20 minutes. Cool 5 minutes before removing from pans to wire racks to cool completely. Store in an airtight container.

DELICIOUS CHEESY CHEESE STRAWS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Process Cheddar cheese, flour, butter, 1/4 cup Parmesan cheese, cayenne pepper, and salt in a food processor until large crumbs form; transfer to a bowl. Stir milk into the cheese mixture until it forms a ball of dough.
• Roll dough out onto a lightly floured work surface to about 1/8-inch thick. Use a pizza cutter or thin knife to trim the edges of the dough to leave a large square with sides measuring 7 to 8 inches. Cut dough into 1/3-inch strips and arrange onto a baking sheet.
• Bake in preheated oven until puffy, about 15 minutes. Sprinkle 2 tablespoons Parmesan cheese over the warm cheese straws.

CHEESE STRAWS

Steps:

• Sift the flour and a pinch of salt into a bowl. Using your fingertips, rub in the butter until all the lumps are gone and the texture is like fine breadcrumbs. Stir in the cheese, mustard powder, cayenne, and egg yolks. Add 4-5 tablespoons of cold water and mix to a firm dough. Wrap in cling film and chill in the fridge for 30 minutes.
• Preheat the oven to 190C/375F/Gas 5. Line a baking sheet with baking parchment. Roll out the dough to a square, roughly the thickness of a £2 coin. Cut the square in half, then cut each half into 1cm/½in strips. Transfer carefully onto the lined baking sheet and bake for 10-15 minutes, until crisp, then leave to cool on the tray.

QUICK CHEESE STRAWS

Steps:

• heat oven to 220c/fan 200c/gas 7. Unroll a puff pastry, scatter over a couple of handfuls of grated Parmesan, then fold in half. On a lightly floured surface, roll out to the thickness of a £1 coin. Cut into 1cm strips, then twist the strips 3-4 times. Lay on a baking sheet, scatter over more cheese and bake for 12 mins, or until golden. Leave to cool, then keep in an airtight container for up to 2 days. As these cheese straws are very delicate, roll them in kitchen paper before packing into a plastic container.

CHEESY CHEESE STRAWS

Steps:

• Preheat the oven to 200 degrees centigrade / 400 degrees fahrenheit / Gas mark 6.
• Rub the wholemeal flour, plain flour and butter untill you have crumbs. Add the egg yolk, cheese and musterd powder. Mix, then kneed into a ball.
• put some flour on your work surface and roll out the dough to approximately 5mm thick.
• Cut the pastry into straw sizes about 1 and a half cm wide and 15 cm long. Brush them with the beat egg white and sprinkle each straw with either the poppy seeds or the seseme seeds.
• Using a fish slice, put each straw onto a lightly greased oven tray. Bake for about 10 minutes, until lightly golden.
• Once cooked put them immeidietly on a wire rack to cool.

EASY CHEESE STRAWS RECIPE

Steps:

• Line 2 baking sheets with parchment paper; set aside.
• Place a sheet of parchment paper on a flat surface and spray it lightly with nonstick spray. Lay the puff pastry on top and place a 2nd sheet of sprayed parchment over the puff pastry.
• Use a rolling pin to slightly flatten the puff pastry into a 10x11-inch rectangle. Carefully remove the top parchment. Spread the pastry evenly with a thin layer of 2 tablespoons Dijon mustard. Sprinkle ½ cup shredded cheese over the mustard and top with 1/3 cup grated Parmesan. Lightly & evenly sprinkle the Parmesan with sweet paprika, kosher salt and ground black pepper. Replace the top parchment paper and press the cheeses & seasonings into the pastry by rolling the pin back and forth a few times.
• Flip the parchment-encased pastry over and remove what is now the top parchment. In a small bowl, whisk together the egg and water. Use a pastry brush to evenly coat the top-facing side of pastry. Sprinkle with the remaining ½ cup shredded cheese and 1/3 cup grated Parmesan.
• Replace the top parchment paper and, again, roll the pastry with the rolling pin to press the cheese into the pastry. Remove the top piece of parchment paper.
• Use a large, sharp knife or a pizza cutter to trim off the rough edges of the dough. Cut the pastry into 14 equal (3/4-inch) strips the length of the dough. Beginning in the middle of each strip of dough, gently twist each strip of pastry and place them on the prepared baking sheet 1-inch apart. Refrigerate the dough for 30 minutes.
• While the dough cools in the fridge, adjust the oven rack to the middle positions and preheat the oven to 425°F.
• Place the cooled cheese straws on the baking sheet to the oven and bake 12-16 minutes or until golden brown and fully puffed, rotating the baking sheet halfway through baking. (The cheese straws will crisp a little after removing from the oven.) Cool 5 minutes on the baking sheet before serving.
• Serve with honey mustard, cheese sauce or your favorite dipping sauces. Enjoy!

CHEDDAR WITCHES' FINGERS • COOK LIKE A CHAMPION

Steps:

• Combine butter, cheese, flour, cornmeal and cayenne (if using) in the bowl of a food processor. Pulse until mixture has the texture of wet sand. Transfer to a bowl. Using a fork, mix in egg until dough holds together. Turn out onto a sheet of parchment paper about 12 inches long. Top with another sheet of parchment and press dough into a ½-inch thick circle. Freeze for 15 minutes or refrigerate up to 3 days. Remove dough from freezer and roll into a rectangle about 8 inches wide and 10 inches long. Return to freezer for an additional 15 minutes.
• Meanwhile, if desired, paint almonds. Mix a tiny amount of food coloring with a tiny bit of water. Using a small paintbrush, paint color onto almonds and set aside. Remove dough from freezer and preheat oven to 350º. Peel off top sheet of parchment. Using a sharp knife or pizza cutter, cut the dough into two 8×5-inch sections. Then cut into about 30 ½-inch wide strips. Place strips on an ungreased cookie sheet. Sprinkle with coarse salt, to taste.
• Use your fingers to shape each strip, rounding the ends and bending in various directions to create a knobby shape. Using a sharp knife, score "knuckles" onto each "finger." Lightly dab one edge of each finger with water, then gently press the almonds into the dough. Bake for about 15 minutes, until the fingers are golden and crisp. Transfer to a cooling rack to cool completely.

CHEESE STRAWS

Steps:

• Preheat the oven to 325 degrees F.
• Put the softened cheese and butter in the bowl of a heavy-duty electric mixer. Using the heaviest mixer paddle attachment, beat until the mixture has the consistency of whipped cream, 15 to 30 minutes.
• In a large bowl, sift 3 cups of the flour with the salt, black pepper, cayenne pepper and garlic powder. Gradually add the seasoned flour to the cheese mixture by large spoonfuls, beating well after each addition. Add the remaining 1 cup unseasoned flour incrementally until the dough is somewhat stiff but still soft enough to be pushed through a cookie press; you may not need to add all the flour.
• Lightly spray 4 cookie sheets with cooking spray. Put a portion of the dough into a cookie press fitted with the star tube and press the dough onto a cookie sheet in long strips that run the length of the pan. Repeat until the pan is full. Bake until straws are golden brown and crisp, about 20 minutes.
• With your hands or a sharp knife, break or cut the long strips into 3-inch lengths. Use a flat, thin spatula or an egg turner to remove the cheese strips from the pan. Allow them to cool on a wire rack. When they are completely cool, serve or store in a tightly covered container.

CHEESE STRAWS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease a cookie sheet.
• In a large bowl cream butter and cheese. Stir in flour and salt; mix well. On a lightly floured surface, roll the dough out to 1/2 inch in thickness. Cut into 2 inch strips and sprinkle with ground red pepper. Place strips on prepared cookie sheet(s) 1 1/2 inches apart.
• Bake in preheated oven for 10 to 15 minutes, or until crisp.

CHEESE STRAWS

Steps:

• Preheat the oven to 350 °F.
• Sift together the flour, cayenne and salt and set aside. Using an electric mixer, cream together the butter and cheese until blended. Add the flour mixture slowly, beating at low speed, then continue to beat for 5 minutes, until very creamy, scraping down the sides of the bowl several times.
• Using a cookie press with a star tip, make 3-inch-long cheese straws, leaving at least 1/2 inch between each on an ungreased cookie sheet.
• Bake for 10 to 15 minutes or until lightly browned. Remove to racks to cool. Makes approximately 5 dozen cheese straws.