← Back to Search Results baking
seeded-cheddar-cheese-straws

Photo by:
Comments: 0
 

Recipe

When I was working in Governor Bob Graham’s kitchen in Florida, we used to bake these by the hundreds and freeze them. When the governor’s staff added a reception at the last minute to the schedule, we were ready! These flaky appetizers could be the all-time perfect partner for your evening cocktail.

Yield : Makes about 5 dozen straws

Ingredients

  • 2 cups (8 ounces) shredded sharp Cheddar cheese
  • 6 tablespoons (¾ stick) unsalted butter, at room temperature
  • 1 cup all-purpose flour
  • ¼ teaspoon salt
  • ¼ teaspoon baking powder
  • ¼ teaspoon freshly ground black pepper
  • 1/8 teaspoon cayenne
  • 1 tablespoon water
  • 1 large egg yolk beaten with 1 teaspoon water, for glaze
  • 3 teaspoons sesame seeds, poppy seeds, or black onion seeds (see Note), for topping

Directions

Stir the cheese and butter together in a medium bowl to combine. Sift the flour, salt, baking powder, pepper, and cayenne together. Stir into the butter with the water to make a soft dough. Divide the dough into 2 rectangles and wrap each in plastic wrap. Refrigerate until chilled, at least 1 hour and up to 8 hours. (If well chilled, let the dough stand at room temperature for 10 minutes before rolling.)

Position racks in the center and top third of the oven and preheat to 350°F.

Roll out 1 rectangle on a lightly floured work surface into a ¼-inch-thick rectangle about 12 × 7½ inches. Brush the top of the dough with some of the yolk mixture, and sprinkle with 1½ teaspoons of seeds. Using a pizza wheel and a ruler, cut the dough into strips about ¾-inch wide and 3 inches long. Place the strips 1 inch apart on ungreased baking sheets. Repeat with the remaining dough, glaze, and seeds.

Bake until crisp and lightly browned, switching the positions of the baking sheets from top to bottom and front to back halfway through baking, about 20 minutes. Cool on the baking sheets. (The straws can be prepared up to 3 days ahead and stored in airtight containers at room temperature. They can also be frozen, wrapped airtight, for up to 2 months.)

Notes

Note: Black onion seeds (not really onion seeds but a spice properly called nigella or kalaunji) are available by mail order.


© 2001 Art Smith

Note from Cookstr's Editors

Nutritional information is based on 30 servings using sesame seeds. Serving size is two straws.

 

Nutritional Information

Nutrients per serving (% daily value)

70kcal (3%)
62mg (6%)
0mg (0%)
42mcg RAE (1%)
15mg
4mg
2g
0g
0g
3g
21mg (7%)
71mg (3%)
3g (16%)
5g (8%)
0mg (2%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Explore Cookbooks on Cookstr

parents-need-to-eat-too Parents Need to Eat Too
by Debbie Koenig
once-upon-a-tart-soups-salads-muffins-and-more-from-new-york-citys-favorite-bakeshop-and-cafe Once Upon a Tart: Soups, Sa...
by Frank Mentesana, Jerome Audureau
good-to-the-grain Good to the Grain
by Kim Boyce
food-to-live-by Food to Live By
by Myra Goodman
big-fat-cookies Big Fat Cookies
by Elinor Klivans
antipasti-fabulous-appetizers-and-small-plates Antipasti: Fabulous Appetiz...
by Joyce Goldstein
the-provence-cookbook The Provence Cookbook
by Patricia Wells
the-bread-bible The Bread Bible
by Rose Levy Beranbaum
cooking-with-too-hot-tamales Cooking with Too Hot Tamales
by Mary Sue Milliken, Susan Feniger
ham-an-obsession-with-the-hindquarter Ham: An Obsession with the ...
by Bruce Weinstein, Mark Scarbrough
baked-new-frontiers-in-baking Baked: New Frontiers in Baking
by Matt Lewis, Renato Poliafito
bistro-cooking-at-home-more-than-150-classic-and-contemporary-dishes Bistro Cooking at Home: Mor...
by Gordon Hamersley
a-bakers-odyssey A Baker's Odyssey
by Andrew Schloss
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?