Cheese Straws

I love an appetizer that goes with anything, and I this is definitely one of those! We made these to take to a party, and they were a big hit with adults and kids alike. They kind of remind me of grown-up cheez-its – cheesy, salty, crunchy! Enjoy!

Cheese Straws

From Food & Wine, Sept 2010
Makes 40

1/2 cup flour + 2 Tbsp for rolling (I use ultragrain)
3/4 tsp ground coriander
1/8 tsp cayenne pepper
1/8 tsp ground annato seed (I use Bijol)
1/8 tsp kosher salt
1/3 stick unsalted butter
1 cup freshly grated sharp cheddar cheese (3 oz)
1 tsp plus 1 Tbsp 2% milk
1 large egg

1. In a food processor, pulse the 1/2 cup of flour with the coriander, salt, cayenne and annato. Add the butter and pulse until it is the size of small peas. Add the cheddar and 1 Tbsp of the milk and pulse just until the dough comes together. Scrape the dough onto a work surface and knead a few times until smooth. Form the dough into a disk, wrap it in plastic and refrigerate until firm, about 30 minutes.

2. Preheat the oven to 350°. Line two large rimmed baking sheets with parchment paper. In a small bowl, beat the egg with the remaining 1 tsp of milk. On a lightly floured work surface, roll out the dough to a 10-by-9-inch rectangle, 1/4 inch thick. Cut the dough lengthwise into 1/4-inch-wide straws.

3. Place the straws on the prepared baking sheets, about 1/2 inch apart. Brush the straws with the egg wash. Bake for about 15 minutes, until golden brown, rotating the pans halfway through. Let cool on the baking sheets until crisp, about 10 minutes, before serving. Break each straw into half (to make 40 straws).

MAKE AHEAD The cheese straw dough can be wrapped in plastic and refrigerated for 2 days. The cheese straws can be kept in an airtight container for up to 2 days.

Nutritional info:
Calories: 23.9
Total Fat: 1.6 g
Saturated Fat: 1.0 g
Polyunsaturated Fat: 0.1 g
Monounsaturated Fat: 0.3 g
Cholesterol: 9.0 mg
Sodium: 19.1 mg
Potassium: 2.1 mg
Total Carbohydrate: 1.4 g
Dietary Fiber: 0.1 g
Sugars: 0.1 g
Protein: 1.0 g


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