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
- 3⁄4 cup flour
- 1⁄2 tsp. kosher salt
- 1⁄4 tsp. sweet paprika
- 1⁄8 tsp. cayenne
- 1⁄4 cup unsalted butter, chilled and cubed
- 1 egg, beaten
- 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.