Cheese Straws

  • Serves

    makes About 38


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


  • 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


Step 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.

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