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Classic Southern Spicy Cheddar Cheese Straws

A close-up of a white bowl filled with golden, twisted, spicy cheese straws.
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Make crisp, buttery, and slightly spicy cheese straws using a classic dough method. These are perfect for appetizers or holiday gatherings.

Ingredients

Scale
  • 1 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon cayenne pepper (adjust for spice level)
  • 1/2 cup (1 stick) cold unsalted butter, cut into small pieces
  • 1 cup sharp cheddar cheese, finely grated
  • 1 large egg yolk
  • 1 tablespoon ice water

Instructions

  1. In a large bowl, whisk together the flour, salt, and cayenne pepper.
  2. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
  3. Stir in the grated cheddar cheese until evenly distributed.
  4. In a small bowl, whisk the egg yolk and ice water together. Add this liquid mixture to the flour mixture. Mix until a shaggy dough forms. Do not overmix.
  5. Turn the dough out onto plastic wrap, form it into a flat disk, wrap tightly, and refrigerate for at least 1 hour.
  6. Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper.
  7. On a lightly floured surface, roll the chilled dough out to about 1/8 inch thickness.
  8. Use a sharp knife or pizza cutter to cut the dough into strips, about 1/2 inch wide and 5 to 6 inches long.
  9. Gently twist each strip once or twice to form a straw shape. Place the twists onto the prepared baking sheets.
  10. Bake for 12 to 15 minutes, or until the straws are golden brown and crisp.
  11. Let the cheese straws cool completely on the baking sheet before serving; they will crisp up as they cool.

Notes

  • Use the sharpest cheddar cheese you can find for the best flavor.
  • For extra crispiness, bake them for an additional 2-3 minutes until they are deeply golden.
  • Store cooled cheese straws in an airtight container at room temperature for up to one week.

Nutrition

Find it online: https://kitchnkudos.com/best-cheese-straws-recipe-spicy-cheddar/