Cheese Straws Recipe - The Cookie Rookie® (2024)

FAQs

How to use cookie press for cheese straws? ›

For straws: Place the dough into a cookie press or pastry bag fitted with a star tip. Push the dough into one corner of the bag and press the air out. Snip the tip and pipe them into 3” long strips about 2 inches apart. Bake for 10-12 minutes or until lightly browned on the bottom and edges.

Cheese straws are best the first day or two after they are made, but will stay fresh in an airtight container on the counter for about 1 week. You can also freeze any uneaten cheese straws in an airtight container for up to 2 months.

Cheese straws are a traditional food of England and the Southern United States. They are eaten as an appetizer or snack. They are made as cut strips, or by using a cookie press, from dough made with butter, flour, salt, cheddar cheese and cayenne pepper. Variations use different types of cheese, spices and nuts.

If the dough is too soft, the straws will spread out too much and not keep their shape, so it needs to be stiff enough to be picked up in a clump as shown above. I used my old Wearever Super Shooter with the star attachment and made long lines. Bake at 325ºF for 20 minutes until golden brown and crisp.

If it's too cold, it'll be hard to squeeze out of the pres. If it's too warm, it'll be too soft, and it won't hold its shape when baked. Holding your hand on the tube will warm the dough, so try to use just one hand on the trigger – place your other hand on the cookie sheet to keep it from moving.

Why aren't my cheese straws crispy? It can be hard to tell when cheese straws are perfectly baked, but underbaking can lead to soft straws instead of crisp ones. Bake until firm to the touch and lightly browned, then cool on a rack for good air flow to eliminate excess moisture.

They're best eaten warm from the oven, but if you need to make them ahead, leave them to crisp up in a cool oven (100C) before removing to an air-tight container – they're less likely to soften.

Serve at room temperature. Cheese straws will keep in the refrigerator, in a sealed container, for two days. They will not last an hour at a party.

Cheese Straws aren't something I think keep for a long time. Once they're baked, they really are best eaten within two days. After this they will start to get a little softer and loose their crisp texture. Keeping them in an airtight container helps prevent this.

Some food writers argue that the cheese straw was invented in England, inspired by British biscuits and cheddar cheeses. Others point to France, although Southerners would say cheese twisted into puff pastry mocks a true cheese straw.

What country are cheese straws from? ›

The history of southern cheese straws is a subject for debate. Some say that it can be traced back to the British “biscuit.” While others say the biscotti and hard breads of Italy and Spain regions of Europe. No matter where they originated, the cheese straw has found its home in the kitchens of the south.

Cookie cutters can also be used to cut shapes out of slices of cheese, which make for fun details with which to decorate your finished board.

Cheese straws can be a bit brittle when they're warm, so handle them gently to avoid breaking them in half. Cool completely before serving. Store for up to a week in an airtight container. If your cheese straws lose some of their crispness, re-crisp them briefly in a toaster oven and cool before serving.

Using Your Press: Turn the plunger so the pointy end is facing the handle when you're pressing. Give it a couple presses to help push the dough down. Rest bottom of press firmly against an ungreased cookie sheet. Squeeze trigger to form cookie.