No Hassle Cheese Straws Recipes

CHEDDAR-CHEESE STRAWS

Steps:

• Preheat oven to 425 degrees. In a food processor fitted with the grating blade, grate cheese. Switch to cutting blade; add flour, butter, mustard powder, salt, ground pepper, and cayenne. Pulse until a dough forms.
• Transfer dough to a lightly floured work surface; divide into 4 equal pieces. Roll each piece into a rope, about 3/8 inch in diameter and 18 inches long; cut each rope into six 3-inch pieces. Place pieces 1 inch apart on a baking sheet. Drag the tines of a fork down each straw to create ridges.
• Bake until golden and firm to the touch, 15 to 20 minutes. Transfer to a wire rack to cool completely.

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.

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:

• Heat oven to 180c/350f/gas mark 4. Grease a baking tray
• Mix together the flour, salt and mustard. Rub in the margarine.
• Stir in the cheese and add the egg to make stiff dough.
• Roll out very thinly and cut into strips. Cut a few rings for serving if wished. Put on baking tray.
• Bake for 10-15 min

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.

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.

THE ULTIMATE CHEESE STRAWS RECIPE

Steps:

• Line a rimmed sheet pan with parchment paper. In a small bowl, whisk the egg, water, and salt together to make an egg wash, and set it aside. Lightly flour a work surface and set the puff pastry on top. Roll it to form a 15-by-10-inch rectangle with a long edge facing you, flouring the bottom and top of the dough as needed so it doesn't stick (don't overflour the pastry or it will toughen-you just want a light coating so it doesn't stick to the work surface). Use a pastry brush to lightly coat the entire surface of the rectangle with the egg wash, and then sprinkle half the cheese evenly over the entire surface. Press lightly on the cheese with a rolling pin to smash the cheese into the dough (try to do this without further rolling or flattening the dough-you just want to get the cheese to stick). Use the rolling pin to lift and flip the dough over. Egg-wash the second side, cover it with the remaining cheese, and press it in. Use a pizza wheel, chef's knife, or bench knife to divide the dough in half lengthwise so you have two 5-by-15-inch strips. Then slice each strip crosswise into 1½-inch-wide strips (you'll end up with 20 strips). Hold the ends of a strip and twist it like the threads on a screw. Place the twisted strip on the prepared sheet pan, and repeat with the remaining dough. Cover with plastic wrap and refrigerate for at least 20 minutes or up to overnight. Preheat the oven to 375°F. Bake the cheese twists, rotating the sheet pan midway through, until they are golden brown and the cheese is nicely melted, 12 to 15 minutes total. Remove from the oven and let them cool on the sheet pan before serving. Note: Freeze some or all of the unbaked cheese twists on the sheet pan. Once they are frozen, transfer them to a resealable freezer bag and freeze for up to 1 month. When you want to serve them, they can go directly from the freezer to the hot oven to bake (they may need a few extra minutes to brown). You can also cut them into thirds crosswise to make mini hors d'oeuvres-size twists.

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:

• 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.

INSTANT CHEESE STRAWS RECIPE | EGGLESS INDIAN CHEESE STRAWS | HOW TO MAKE EASY CHEESE STRAWS |

Steps:

• For instant cheese strawsTo make instant cheese straws, sieve the plain flour and add the salt.Rub the butter into the flour with finger tips till the mixture resembles bread crumbs.Add the cheese and chilli powder and mix well.Add ice-cold water (approx. 2 tablespoon) and knead into a stiff dough.Divide the dough into 3 equal portions and roll each portion into a 150 mm. (6") x 150 mm. (6") square using a little plain flour for rolling.Cut into ¾" wide strips using a knife and give 2 twists to each strip.Arrange the strips on an ungreased baking dish and bake in a pre-heated oven at 200°c (400°f) for 15 minutes.Serve the instant cheese straws immediately or store in an air-tight container.
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• instant cheese straws recipe | eggless Indian cheese straws | how to make easy cheese straws | are made of 4 tbsp grated processed cheese, 1 cup plain flour (maida), 2 pinches of salt, 1/4 cup butter (room temperature), 1/4 tsp chilli powder and plain flour (maida) for rolling. See the below image of list of ingredients for instant cheese straws.
• To make instant cheese straws recipe | eggless Indian cheese straws | how to make easy cheese straws | in a deep bowl, add 1 cup plain flour (maida). Add 2 pinches of salt. We do not need too much salt, as cheese has salt. Add 1/4 cup butter. It has to be at room temperature, so remember to remove it from the refrigerator at least half an hour in advance. // Call display() to register the slot as ready // and refresh() to fetch an ad. googletag.cmd.push(function () { googletag.display('div-gpt-ad-1570706400435-0'); googletag.pubads().refresh([adslot0]); }); // Call display() to register the slot as ready // and refresh() to fetch an ad. var adslot1 = googletag.defineSlot('/1035919/Rcp_Step_BlockAd', [336, 280], "adslot1").setTargeting("test", "infinitescroll").addService(googletag.pubads()); googletag.cmd.push(function () { googletag.display('div-gpt-ad-1548320692495-0'); googletag.pubads().refresh([adslot1]); }); Rub the butter into the flour with finger tips till the mixture resembles bread crumbs. This may take 1 to 2 minutes. Add 4 tbsp grated processed cheese. Add 1/4 tsp chilli powder. Mix well. Add ice-cold water (approx. 2 tablespoon) and make a dough. Ice cold water is needed to make the cheese straws flaky. // Call display() to register the slot as ready // and refresh() to fetch an ad. var adslot2 = googletag.defineSlot('/1035919/Rcp_Step_BlockAd', [336, 280], "adslot2").setTargeting("test", "infinitescroll").addService(googletag.pubads()); googletag.cmd.push(function () { googletag.display('div-gpt-ad-1548320692495-0'); googletag.pubads().refresh([adslot2]); }); // Call display() to register the slot as ready // and refresh() to fetch an ad. var adslot3 = googletag.defineSlot('/1035919/Rcp_Step_BlockAd', [336, 280], "adslot3").setTargeting("test", "infinitescroll").addService(googletag.pubads()); googletag.cmd.push(function () { googletag.display('div-gpt-ad-1548320692495-0'); googletag.pubads().refresh([adslot3]); });
• Spread a little plain on a rolling board or a smooth surface. Roll out the dough on it into 6 mm. (1/4") thickness. Cut into long strips using a sharpe knife. Give 2 to 3 twists to each straw. Arrange the straws on an ungreased baking dish. Keep enough distance between the straws so they do not stick to each other. // Call display() to register the slot as ready // and refresh() to fetch an ad. var adslot4 = googletag.defineSlot('/1035919/Rcp_Step_BlockAd', [336, 280], "adslot4").setTargeting("test", "infinitescroll").addService(googletag.pubads()); googletag.cmd.push(function () { googletag.display('div-gpt-ad-1548320692495-0'); googletag.pubads().refresh([adslot4]); }); // Call display() to register the slot as ready // and refresh() to fetch an ad. var adslot5 = googletag.defineSlot('/1035919/Rcp_Step_BlockAd', [336, 280], "adslot5").setTargeting("test", "infinitescroll").addService(googletag.pubads()); googletag.cmd.push(function () { googletag.display('div-gpt-ad-1548320692495-0'); googletag.pubads().refresh([adslot5]); }); Bake in a pre-heated oven at 200°C (400°F) for 15 minutes. Serve instant cheese straws recipe | eggless Indian cheese straws | how to make easy cheese straws |immediately or cool completely and store in an air-tight container.
• Butter has to be at room temperature, so remember to remove it from the refrigerator at least half an hour in advance. For rolling use a big board or a plain surface and spread enough plain flour on it so rolling is easier. Ice cold water is a must to make the cheese straws flaky. // Call display() to register the slot as ready // and refresh() to fetch an ad. var adslot6 = googletag.defineSlot('/1035919/Rcp_Step_BlockAd', [336, 280], "adslot6").setTargeting("test", "infinitescroll").addService(googletag.pubads()); googletag.cmd.push(function () { googletag.display('div-gpt-ad-1548320692495-0'); googletag.pubads().refresh([adslot6]); }); // Call display() to register the slot as ready // and refresh() to fetch an ad. var adslot7 = googletag.defineSlot('/1035919/Rcp_Step_BlockAd', [336, 280], "adslot7").setTargeting("test", "infinitescroll").addService(googletag.pubads()); googletag.cmd.push(function () { googletag.display('div-gpt-ad-1548320692495-0'); googletag.pubads().refresh([adslot7]); }); While arranging the cheese straws on the baking tray. Keep enough distance between the straws so they do not stick to each other. Cool the cheese straws well before storing, as warmth may make them soggy.

NO-HASSLE CHEESE STRAWS

Steps:

• Preheat oven to 375º F. On 1 or 2 lightly floured piece(s) of parchment paper, roll out each sheet of puff pastry to a 10x12-inch rectangle that is 1/8-inch thick. In a small bowl or glass, beat together your egg and water, and brush it onto the puff pastry. In a medium bowl, combine cheeses, cayenne, salt and pepper. Toss to mix thoroughly. Spread cheese mixture out over the puff pastry and gently press it into the pastry to adhere. Using a sharp knife or pizza cutter, cut each sheet (horizontally) into 10-12 thin strips. Spread apart each strip so there's 1-2-inches between them, twisting them before laying them back down on parchment paper. Place in oven and back for 12-15 minutes, or until puffed up and golden brown. Turn each straw over and return to bake for another 2 minutes. Remove from oven and let cool before serving.