Serve these clever little appetizers instead of bread at lunchtime or for supper. Todd Coleman

We based this recipe on one in Joseph E. Dabney’s The Food, Folklore, and Art of Lowcountry Cooking (Cumberland House, 2010).

Yield: makes About 38


  • 1 cup finely grated cheddar
  • 34 cup flour
  • 12 tsp. kosher salt
  • 14 tsp. sweet paprika
  • 18 tsp. cayenne
  • 14 cup unsalted butter, chilled and cubed
  • 1 egg, beaten


  1. Heat oven to 400°. Combine cheddar, flour, salt, paprika, and cayenne in a medium bowl. Work butter into flour mixture until pea-size crumbles form; stir in egg to form a dough (add a few tsp. of water, if necessary). Halve dough and chill one half. Roll out the other half to 1⁄16″ thickness. Cut dough into 8″ x ¼” strips; using your fingers, roll strips into thin straws. Transfer straws to a parchment paper—lined baking sheet and bake until crisp and lightly browned, 10–12 minutes. Repeat with second half of dough. Let cool before serving.