Herbed Cheese Straws Made With Cake Flour
Herbed Cheese Straws
Not Yet Rated
0 Votes
Rate This Recipe
Prep: 15 min
Bake: 10 min
Yield: Makes about 84 pieces
Fresh, homemade cheese "straws" are at their cheesy best with fresh herbs added for extra flavor. Eat them as a standalone snack or use for dipping with your favorite dips. They can be bagged and frozen for up to a month.
  • 1 (8-ounce) block extra-sharp Cheddar cheese, room temperature
  • 3 cups 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 teaspoon finely chopped fresh thyme
  • 3/4 cup unsalted butter, softened
  • Fresh thyme leaves, for garnish
  1. PREHEAT oven to 400°F.
  2. GRATE cheese using a food processor fitted with the shredding disc attachment; transfer to a medium bowl. Switch to blade attachment.
  3. SIFT flour, and lightly spoon into a measuring cup for 3 cups. Add salt, garlic powder, mustard, black pepper, and red pepper; sift again.
  4. ADD flour mixture and thyme to food processor; pulse 2 to 4 times to combine. Add cheese and butter; pulse until a dough ball forms.
  5. PIPE dough into long straight lines, about 1/2- to 3/4-inch apart, on ungreased baking sheets using a cookie press fitted with a ribbon disk. Gently pat down to ensure ribbons are lying flat on baking sheets.
  6. BAKE until lightly browned, 8 to 10 minutes.
  7. REMOVE from oven. Gently cut into 2.5-inch-long pieces using a small sharp knife. Loosen cheese straws from pans using a small offset spatula. Let cool completely.
  8. SERVE garnished with thyme, if desired. Store in an airtight container for up to 5 days.

KITCHEN TIP: To make ahead, let baked cheese straws cool completely. Place in a heavy-duty resealable plastic bag, pushing out as much air as possible; seal and freeze for up to 1 month. Remove from freezer and let stand at room temperature for at least 30 minutes before serving.

  • Lisa says:

    Hands down, the perfect ratio of cheese to flour to butter. They turned out perfectly…except, the dough is so heavy that I almost burned up my Super Shooter electric cookie press AND almost broke my Kitchenaid manual cookie press! I really had to use some brute power to get them to come out of the press, not matter which tip I used! After switching to the manual press, I added just a couple of tablespoons of water to the dough and mixed it in really well. That did the trick. Exceptional flavor and very crisp and buttery! Perfect! Thanks.

    • Swans Down says:

      Hi Lisa, We LOVE hearing from our happy Swans Down users. Thank you for the compliments and the feedback as well. We will pass these on to the kitchen. Happy baking!

Leave a Review

Your email address will not be published. Required fields are marked *