Cheddar Cheese Straws–Crispy and Delicious
I like to make these cheese straws if we are having a big salad or soup for dinner. Somehow the added crunch of these straws rounds out that menu in my mind. I have learned that if everyone is home, I’d better make an extra batch. I serve them for the meal but, while I’m cleaning up, it seems that everyone comes into the kitchen to scrounge up “just one more” of these tasty treats.
I can’t recommend how to store these so they stay crispy–I’ve never had leftovers to try to save. I consider that to be a compliment and just make them often. They are also fun to make with a youngster who wants to start to learn to bake.
- 1½ cup Baking Free Gluten-Free all purpose flour
- ½ teaspoon xanthan gum
- ½ teaspoon garlic powder
- ¼ teaspoon salt
- 5 tablespoons butter (well chilled and cut into small pieces)
- 2-4 tablespoons ice water
- 4oz sharp cheddar cheese (shredded)
- In the bowl of a food processor, combine the flour, xanthan gum, garlic powder and salt. Pulse a couple of times to combine.
- Sprinkle the butter over the flour mix and pulse until it resembles fine crumbs.
- With the processor running on low speed, add the water through the tube, one tablespoon at a time, until the dough comes together.
- Form the dough into a flat disc and wrap in plastic. Chill for 30 minutes.
- Preheat oven to 300 degrees F and line a large baking sheet with parchment paper.
- Cover the counter with plastic wrap and dust with flour. Take about 1 tablespoon of dough and roll it into a log shape. Place it on the counter and roll gently into a long, thin stick. The thinner the better and more crispy the finished product will be.
- Sprinkle a few teaspoons of grated cheddar onto long thin stick. Press to make the cheese adhere. Transfer to baking sheet. Repeat with all the dough and cheese.
- Bake 25 to 30 minutes until firm and cheese is slightly browned. Remove from oven and let cool completely on the baking sheet. They will crisp as they cool. Makes 18-20 straws.