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A classic Southern appetizer that's buttery, cheesy, and irresistibly crispy. Made with sharp cheddar, flour, butter, and a hint of cayenne, these savory bites are perfect for parties or as a simple snack.
Prepare Oven and Pans
Combine Dry Ingredients
Cream Butter and Cheese
Form the Dough
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A classic Southern appetizer that's buttery, cheesy, and irresistibly crispy. Made with sharp cheddar, flour, butter, and a hint of cayenne, these savory bites are perfect for parties or as a simple snack.
This southern recipe takes 35 minutes to prepare and yields 8 servings. At 432.8 calories per serving with 10.58g of protein, it's a beginner-friendly recipe perfect for snack or appetizer.
Shape the Straws
Bake and Cool
Add 1 tablespoon of finely chopped fresh rosemary or 1 teaspoon of dried thyme to the dry ingredients for an herbal note.
Use smoked paprika instead of regular paprika and increase the cayenne pepper to 3/4 teaspoon for a bolder, spicier flavor.
Mix in 1/2 cup of very finely chopped toasted pecans into the dough for added texture and a nutty flavor.
Substitute 2 ounces of the cheddar with finely grated Parmesan or Gruyère cheese for a more complex cheese profile.
Cheddar cheese is a good source of calcium, which is essential for maintaining strong bones and teeth, as well as proper muscle and nerve function.
The combination of carbohydrates from flour and fats from butter and cheese provides a concentrated source of energy, making this a satisfying and satiating snack.
One serving of approximately 6 cheese straws contains around 430-450 calories, primarily from the butter and cheese. It's a rich, indulgent snack best enjoyed in moderation.
Cheese Straws are a high-fat, high-calorie appetizer and are not considered a health food. However, they provide calcium from the cheese and energy from carbohydrates and fats. They are best enjoyed as an occasional treat.
Yes, you can prepare the dough up to 3 days in advance. Wrap it tightly in plastic wrap and refrigerate. Let it sit at room temperature for about 20-30 minutes to soften slightly before piping.
Toughness is usually caused by overworking the dough after the flour has been added. This develops the gluten in the flour, resulting in a less tender, cracker-like texture. Mix only until the ingredients are just combined.
A good quality, aged sharp or extra-sharp cheddar cheese is classic and provides the best flavor. Avoid mild cheddar as the flavor won't be prominent enough after baking.
If the dough is too crumbly, it likely needs a bit more moisture. Add ice-cold water, 1 teaspoon at a time, and mix briefly until it comes together. The final dough should be soft and pliable but not sticky.