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Appetizers | |
| One 8-ounce block sharp Cheddar, cold 2 sticks butter 2 cups all-purpose flour, plus extra as needed 1 teaspoon kosher salt 1/2 teaspoon cayenne pepper 1/2 teaspoon dry mustard 1/2 teaspoon freshly ground black pepper | |
| Special equipment: a piping bag with 1/4-inch tip, optional Grate the cheese on the medium holes of a grater to make 4 cups. Cover the grated cheese and leave out with the butter until at room temperature, at least 2 hours and up to overnight. (Note: You need to grate your own cheese here--no pre-grated.) When ready to make the cheese straws, preheat the oven to 350 degrees F. Line 2 baking sheets with silicone baking mats or parchment paper. Mix the flour, salt, cayenne, mustard and black pepper in a medium bowl. Put the cheese and butter in the bowl of a stand mixer and beat with the paddle attachment until fairly smooth. Slowly beat in the flour mixture. Check the consistency; it should be just stiff enough to pipe. If not, add a little more flour. Scrape the dough into a piping bag or resealable plastic bag. Use a 1/4-inch tip or cut a 1/4-inch hole in the plastic bag. Pipe the dough onto the prepared baking sheets in 5- to 6-inch strips. Bake until golden brown, 15 to 17 minutes. Let cool on a rack. | |
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