Gluten Free Cheese Straws
Skill Level: Medium
Time: 30-40 min
1 ½ cups Sweet Ali’s Gluten Free Flour
½ teaspoon fine sea salt
¼ teaspoon cayenne pepper (or more if you like it spicy!)
½ pound sharp cheddar cheese, freshly grated, at room temperature
1 stick unsalted butter, at room temperature
Position the oven racks in the top and bottom thirds of the oven. Preheat the oven to 375 degrees. Line two baking sheets with parchment paper.
Combine the flour, salt, and cayenne in a small bowl and set aside. In a heavy-duty mixer fitted with the paddle, cream the grated cheese and butter on medium speed until smooth and well combined. Gradually add the flour mixture. Mix on low speed until smooth. Cover the bowl with plastic wrap and set aside to rest for about 15 minutes.
Pack the dough into a cookie press fitted with the serrated ribbon disk. Holding the cookie press at an angle to the baking sheet, press long, continuous strips of the dough the length of the sheet. Repeat until you’ve covered the baking sheet, spacing the ribbons of dough 1 inch apart. Using a sharp knife, score the strips every 2 inches.
If you are cookie press-less, place the dough disc on a piece of plastic wrap. Place another piece of plastic wrap on top of the dough and gently roll the dough with a rolling pin to 1/4 inch thickness. Cut dough into 1-inch strips with a sharp knife, and score the strips every 2 inches. Place cheese straws on parchment-lined baking sheet.
Bake the cheese straws, rotating the baking sheets at 10 minutes, until lightly browned on the edges, about 20 minutes total. Remove the cheese straws from the oven and place them on a rack to cool completely. Cut or break on the scored lines. Store in an airtight container between sheets of parchment paper for 2 weeks.
(Recipe modified from Bon Appetit, Y’all by Virginia Willis)