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Herbed Cheese Straws

Herbed Cheese Straws
Makes about 84 cheese straws
  • 1 (8-ounce) block extra-sharp Cheddar cheese, room temperature
  • 3 cups sifted Swans Down® Cake Flour
  • 3⁄4 teaspoon salt
  • 1⁄2 teaspoon garlic powder
  • 1⁄4 teaspoon dry mustard
  • 1⁄4 teaspoon ground black pepper
  • 1⁄4 teaspoon ground red pepper
  • 2 teaspoons finely chopped fresh thyme
  • 3⁄4 cup unsalted butter, softened
  • Garnish: fresh thyme leaves
  1. Preheat oven to 400°.
  2. In the work bowl of a food processor fitted with the shredding disc attachment, grate cheese; transfer to a medium bowl. Switch to the blade attachment.
  3. In a large bowl, combine our, salt, garlic powder, dry mustard, black pepper, and red pepper; sift mixture once.
  4. Add our mixture and thyme to food processor; pulse 2 to 4 times to combine. Add cheese and butter; pulse until a dough ball forms.
  5. Using a cookie press tted with a ribbon disk, pipe dough into long straight lines, about ½- to ¾-inch apart, on ungreased baking sheets. Gently pat down to ensure ribbons are lying at on baking sheets.
  6. Bake until lightly browned, 8 to 10 minutes. Using a small sharp knife, gently cut into 2½-inch-long pieces. Using a small o set spatula, loosen from pans. Let cool completely. Garnish with thyme, if desired. Store in an airtight container for up to 5 days.


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