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Categories:Viewed: 30 - Published at: 3 years ago
Ingredients
- 1 13 cups all-purpose flour
- 1 14 teaspoons colman's dry mustard
- 1 teaspoon salt
- 14-1 teaspoon cayenne pepper
- 14 teaspoon garlic powder
- 14 teaspoon nutmeg
- 1 teaspoon Worcestershire sauce
- 1 (10 ounce) packagecracker barrel extra-sharp cheddar cheese, grated
- 4 ounces unsalted butter, softened to room temperature
Method
- Preheat the oven to 375 degrees F.
- Sift the flour, rice flour, dry mustard, salt, cayenne, garlic powder, & nutmeg together into a bowl.
- In a Kitchen Aid mixer, mix together the cheese and the butter on low, mixing for 10 minutes to cream together.
- Mix the Worcestershire sauce into the butter/cheese mixture.
- Using the dough hook, gradually add in the flour mixture, mixing on medium-low.
- Mix well between each addition and scrape down the sides of the bowl so the flour is incorporated into the dough (I add the flour in 4 portions).
- Mix until the dough comes together - It doesn't have to form one single ball, but it does need to come together, and most of the dough should have come off the sides of the mixing bowl.
- If the dough still seems too crumbly and not cohesive enough, add water 1/2 teaspoon at a time and beat on medium for one minute until the dough comes together.
- I RARELY, if ever, have to add more than 1/2 teaspoon of water.
- I usually don't add any water at all.
- You can either use a cookie press using the star disk to form strips, or roll the dough out to a 1/4 inch thickness and Use a pizza wheel or a knife to cut the dough into 1/2" by 4" strips.
- Place a sheet of parchment paper on a cookie sheet, place the straws on the parchment with 1/2" of space between them.
- If you have rolled and cut the dough, pierce each straw with the tines of a fork.
- If you are adding cumin or coriander seeds, put them on now and press them down into the dough a bit so they stick.
- Bake at 375 degrees F on the middle rack of the oven for 10 minutes.
- The cheese straws should be barely beginning to brown when you remove them from the oven.
- Let the straws cool on the cookie sheet for 5 minutes, then place the straws on a rack to cool.
- If you try to put the straws on a cooling rack immediately after you take them out of the oven, they may break while you're trying to transfer them from the sheet to the rack.
- These can be kept in an air-tight container for up to a week, or you can freeze them for up to 3 months.
- If you do freeze them, return to room temperature and heat for 5 minutes in a 350 degrees F oven before serving.
