Cheese Straws
Yield
10 servingsPrep
20 minCook
25 minReady
45 minLow Cholesterol, Trans-fat Free, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
unbleached all-purpose flour
|
|
| ½ | teaspoon |
salt
|
|
| 1 | teaspoon |
cayenne pepper
|
|
| 8 | ounces |
cheddar cheese, very old, sharp
|
|
| 5 | ounces |
margarine
|
|
| ¼ | cup |
all-purpose flour
|
|
| 1 | teaspoon |
vegetable oil
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
unbleached all-purpose flour
|
|
| 2.5 | ml |
salt
|
|
| 5 | ml |
cayenne pepper
|
|
| 231.2 | ml/g |
cheddar cheese, very old, sharp
|
|
| 144.5 | ml/g |
margarine
|
|
| 59 | ml |
all-purpose flour
|
|
| 5 | ml |
vegetable oil
|
|
Directions
Preheat oven to 400℉ (200℃).
In a large bowl, mix flour, salt, cayenne pepper, and cheese thoroughly.
Add melted margarine and mix.
Chill dough in refrigerator for 20 minutes.
Place dough on a large, floured board.
Place a large piece of waxed paper on top of dough or use a heavily-floured rolling pin.
Roll dough to ¼ inch thick.
Remove wax paper.
Holding a fork upside down, draw the prongs vertically along dough from top to bottom, making ridges.
With a wide, flat knife cut dough into rectangular shapes 3x1 inch.
Oil a cookie sheet and place cut cheese on it.
Bake in 400℉ (200℃) oven for 10 to 12 minutes until cheese straws look dry but not brown.
Let cool. Repeat procedure until all of dough is baked.
Serve at room-temperature. Freezes well.
