Cheddar & Herb Cheese Straws

• porties: 55 servings

Ingrediënten

8 ounces (2 packed cups) grated extra-sharp cheddar cheese

1½ cups all-purpose flour, spooned into measuring cup and leveled-off with knife, plus more for dusting

1 teaspoon kosher salt

Scant teaspoon crushed red pepper flakes

1½ tablespoons roughly chopped fresh herbs, such as rosemary and/or thyme

1 stick (½ cup) cold unsalted butter

6 tablespoons heavy cream

Instructies

Preheat the oven to 400°F. Set two oven racks in the center of the oven. Line two baking sheets with parchment paper.

In the bowl of a food processor, combine the cheese, flour, salt, red pepper flakes and herbs. Pulse until the mixture resembles coarse crumbs.

Cut the butter into ½-inch chunks and add to the flour/cheese mixture. Pulse until the mixture resembles coarse crumbs, with some pea-size clumps of butter within. Add the heavy cream and pulse until the mixture starts to clump together into a mass.

Lightly flour a work surface and dump the dough on top. Dust the top of the dough with flour and use your hands to shape into a rectangle about 1-inch high. Cut the rectangle in half.

Dust the work surface with more flour and roll each block of dough into a 8 x 10-inch rectangle about ⅛-inch thick (turn the dough as you go and add more flour as necessary so it doesn't stick). Using a pizza cutter or sharp knife, trim the edges straight without sacrificing too much dough, then cut the dough into thin strips about ¼-inch wide. Transfer the strips to the prepared baking sheets, leaving about a ¼-inch of space between them. Bake the straws for 10 to 12 minutes, or until lightly golden on top and a rich golden color on the bottom, rotating the pans from top to bottom and front to back midway through. Remove from the pans from the oven and set on a rack to cool. Carefully transfer the cheese straws to a plate and serve.

Note: The cheese straws will keep well in a covered container for a few days.

Freezer-Friendly Instructions: To freeze the dough: Shape the dough into 2 rectangles, about 1 inch thick, wrap each securely in plastic wrap, place them in a sealable bag, and freeze for up to 3 months. When ready to bake, remove the dough from the freezer, thaw it until pliable, and then proceed with recipe. To freeze after baking: let the cheese straws cool completely and store in an airtight container, separating layers with parchment paper or aluminum foil, and freeze for up to 3 months. Before serving, remove them from the container and let them come to room temperature.

Voedingswaarde

• Portiegrootte: 1 cheese straw
• Calorieën: 50
• Totale vet: 4g
• Verzadigd vet: 2g
• Cholesterol: 11mg
• Natrium: 69mg
• Totale koolhydraten: 3g
• Voedingsvezels: 0g
• Totale suikers: 0g
• Eiwit: 1g