How to Make It
Traditionally, cheese straws are pressed through a cookie press fitted with a star-shaped disc to create long, ridged ribbons. If you do not own a cookie press, a sturdy pastry bag with a large open-star piping tip (like a Wilton 1M or 4B) works beautifully.
Cream the Foundation
3 minutes
Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper. In a large mixing bowl (or the bowl of a stand mixer fitted with the paddle attachment), beat the softened butter and freshly grated cheddar cheese together on medium speed until completely smooth, creamy, and thoroughly combined.
Incorporate the Dry Ingredients
2 minutes
In a separate small bowl, whisk the all-purpose flour and cayenne pepper together. Turn your mixer to low speed and slowly add the flour mixture to the creamed cheese and butter. Mix just until a cohesive, soft dough forms. Do not overmix, or the straws will become tough instead of tender.
Shape the Straws
5 minutes
Pack the dough into your cookie press or a sturdy pastry bag fitted with a star tip. Pipe the dough onto your prepared baking sheets into straight lines roughly 3 to 4 inches long, leaving about a half-inch of space between each straw. (Alternatively, you can pipe them into bite-sized, circular rosettes).
Bake Until Crisp
12-15 minutes
Bake for 12 to 15 minutes. Keep a close eye on them during the final few minutes—you want the edges and bottoms to turn a beautiful, light golden-brown, but you do not want the cheese to burn. Let them cool completely on the baking sheet; they will continue to crisp up substantially as they cool down.
Storage and Gifting Tips
Because this recipe contains very little moisture once baked, cheese straws boast a fantastic shelf life:
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The Airtight Rule: Store your completely cooled cheese straws in an airtight container or a decorative tin at room temperature. They will stay perfectly crisp and delicious for up to two weeks.
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Reviving the Crunch: If they happen to catch a bit of humidity and lose their snap, simply arrange them on a baking sheet and pop them into a 300°F (150°C) oven for 3 to 5 minutes to completely restore their melt-in-your-mouth texture
