Ingredients
8ozextra-sharp cheddar cheese,(2 packed cups), grated
1½cupall-purpose flour
1tspkosher salt
1tspred pepper flakes,crushed
1½tbspfresh herbs,roughly chopped
½cupunsalted butter,cold
6tbspheavy cream
Preparation
Preheat the oven to 400 degrees F. Set 2 oven racks in the center of the oven. Line 2 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 8×10-inch rectangle about ⅛-inch thick. 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.
Serve and enjoy!
