Equipment
Ingredients
Base
- 225 g extra sharp cheddar cheese, freshly grated
- 115 g unsalted butter, softened
Dry Ingredients & Seasoning
- 180 g all-purpose flour
- 3 g salt
- 1 g cayenne pepper
- 1 g smoked paprika
Nutrition (per serving)
Method
Preheat the oven to 175°C (350°F) and line two baking sheets with parchment paper.
Finely grate the sharp cheddar cheese. It is crucial to grate your own block cheese rather than using pre-packaged shreds to ensure the dough binds properly.
In a stand mixer fitted with the paddle attachment, combine the softened butter and grated cheese. Beat on medium-high speed until the mixture is completely homogenous and creamy.
Lower the mixer speed and gradually add the flour, salt, cayenne pepper, and paprika. Mix just until a stiff dough forms and pulls away from the sides of the bowl. Do not overmix.
Transfer the dough into a cookie press fitted with a star disk or a heavy-duty piping bag with a large open star tip. Pipe long strips (about 10cm/4 inches) onto the prepared baking sheets, spacing them 2cm apart.
Bake in the preheated oven at 175°C (350°F) for 12-15 minutes. The straws should be golden brown on the edges and dry to the touch.
Remove from the oven and let the straws cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. They will crisp up significantly as they cool.
Chef's Notes
- Always grate your own cheese. Pre-shredded cheese contains anti-caking agents (cellulose) that prevent the dough from coming together and create a gritty texture.
- For the crispest texture, ensure the butter is fully incorporated with the cheese before adding flour. This coats the flour proteins and prevents gluten development.
- If you don't have a piping bag, you can roll the dough into a log, chill it, and slice it into coins (wafers) instead of straws.
- Variation: Add 30g of finely chopped pecans for a nutty crunch, though this requires a larger piping tip.
Storage
Refrigerator: 1 week — Store in airtight container; texture is best at room temperature.
Freezer: 3 months — Freeze unbaked dough logs or baked straws in airtight containers.
Reheating: Recrisp in a 150°C/300°F oven for 3-5 minutes if they soften.
