Cheese Straws
Ingredients
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1 cup all-purpose flour
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1½ cups grated cheddar cheese
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¾ teaspoon dry mustard
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¾ teaspoon garlic powder
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½ teaspoon salt
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⅑ teaspoon cayenne pepper
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6 tablespoons unsalted butter
Tools
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parchment paper
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measuring cups
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measuring spoons
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food processor
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2 June Pans
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rolling pin
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cooling rack
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plastic wrap
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pizza wheel
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June Oven
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silicone oven mitts
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Preferences
Combine the flour, cheese and spices
In the bowl of the food processor, combine the flour, cheese, dry mustard, garlic powder, salt and cayenne pepper. Pulse to mix until the mixture resembles a coarse dry sand, about 10 pulses. Do not overmix.
1 cup all-purpose flour
1½ cups grated cheddar cheese
¾ teaspoon dry mustard
¾ teaspoon garlic powder
½ teaspoon salt
⅑ teaspoon cayenne pepper
food processor
measuring cups
measuring spoons
Add the butter and cream
Scatter the butter pieces over the cheese mixture, then drizzle the cream over. Pulse until the butter has been processed into very small pieces and the mixture resembles coarse cornmeal and is just beginning to clump together, about 10 pulses.
6 tablespoons unsalted butter
1 tablespoon heavy whipping cream
Wrap and chill the dough
Lay out two sheets of plastic wrap on your work surface, overlapping them slightly. Dump the dough into the center of the two sheets of plastic wrap. Use your hands to lightly knead the dough together to form one cohesive, but still crumbly mass, in the shape of a rectangle. The dough will not hold together at this point. Wrap the dough very lightly in the plastic wrap, in a rectangle, leaving some empty space to roll the dough out into the corners once wrapped. Turn the dough over so the seams of the plastic wrap are down on your work surface. Using a rolling pin, roll the package back and forth in both directions to coax the dough into the corners of the plastic, creating a solid rectangle. No more dry, crumbly bits should be visible. Chill the dough for at least 30 minutes, up to 24 hours.
plastic wrap
rolling pin
Preheat the June Oven
When ready to bake, preheat the June Oven. With the shelf in the middle position, preheat the oven to 350°F on the Bake cook mode using the button below.
June Oven
Roll out the dough
Remove the dough from the refrigerator and let it rest at room temperature for 15 minutes to soften slightly. Unwrap the dough and place on a very lightly floured surface. Gently roll the dough into an 8”x 12” rectangle, about ¼” thick.
parchment paper
Slice the cheese straws
Slice the dough in half crosswise, then slice each half in half again, so you end up with 4 pieces of dough, each 8”x 3”. Slice each piece of dough into 6 thin, even, 8” long strips. You will finish with 24 long strips of dough.
pizza wheel
Bake the first cheese straws
Carefully transfer half (12) of the strips to the June Pan and arrange them evenly spaced across the pan. Transfer the pan to the middle shelf of the June Oven. Bake 16 minutes, until the cheese straws are a light golden brown. June will notify you when the cheese straws are ready. If desired, follow on-screen instructions to continue cooking.
2 June Pans
Cool the cheese straws and preheat the oven
Remove the cheese straws from the oven and place them on a cooling rack or heat proof surface. Keep the oven hot using the button below. Let the cheese straws cool completely before removing them from the pan. The cheese straws will be very fragile.
cooling rack
silicone oven mitts
Bake the remaining cheese straws
Add the remaining 12 strips of dough to the second June Pan, evenly spacing them on the pan. If you only have one June Pan, let the first batch of cheese straws cool completely before carefully removing them from the pan. Gently wipe out the pan before adding the remaining dough. Transfer the pan to the middle shelf of the oven. Bake 16 minutes, until the cheese straws are a light golden brown. June will notify you when the cheese straws are ready. If desired, follow on-screen instructions to continue cooking.
Finish cooling and serve the cheese straws
Remove the cheese straws from the oven and place them on a cooling rack or heat proof surface. Let the cheese straws cool completely before removing them from the pan. The cheese straws will be very fragile. Serve the cheese straws at room temperature. They will keep well in an airtight container, at room temperature, for 2 days.