Every time we get our first few days of cooler fall weather here in SoCal, I start to get homesick for those crisp Midwestern fall weekends.
You know the kind, there’s football on the television, leaves on the ground, and family dinners around the dining room table filled with stick to your ribs food.
Whenever my family gathers for a family dinner at my grandparents’ house, these cheese straws were always served warm out of the oven before dinner. I remember my grandma coming around to everyone, holding out a slim rectangular wicker basket filled to the rim with piping hot cheese straws.
Everyone in my family has their preference of what they like them topped with. I like them topped with just salt, while my aunt likes them topped with sesame seeds, and my grandma and mother like the poppy seed ones.
I hope that these cheese straws (that look very impressive once they’re baked but are super easy) find their way to your next family gathering and bring you some autumnal comfort.
1 Cup all purpose flour
1 ½ Teaspoon baking powder
1 Teaspoon kosher salt
2 Tablespoons cold butter, cut into cubes
1 Cup grated sharp cheddar cheese
⅓ Cup ice cold water
Seeds for topping
Melted butter for brushing over top
Preheat the oven to 425 degrees Fahrenheit.
In a large mixing bowl, combine the flour, baking powder, salt, and cheese. Cut in the butter (can be done using a food processor) until the mixture is crumbly and resembles sand.
Pour in the ⅓ cup of ice cold water and bring together until a dough forms. If you are not using a food processor you can use a fork to mix the ingredients together. If you are using a food processor, add the water while the food processor is on, through the spout.
Place the dough on a floured surface and roll to a 10inX12in rectangle. Cut the rough edges off.
Cut the dough in half lengthwise (or hamburger style for those of us who grew up in the 90’s). Then cut into ½ inch wide strips. (see picture below)
Twist the strips and place on a greased baking sheet. It helps to press each end of the cheese straws down onto the baking sheet, otherwise they will uncurl.
Brush with melted butter and sprinkle with kosher salt and whatever seeds you would like for toppings.
Bake for 10 minutes.