Combine flour, pepper, and cayenne in food processor and pulse to
mix. Scatter butter on top of seasoned flour; pulse until mixture
resembles coarse crumbs. Scatter cheddar and parmesan on top
and drizzle with 3 T of water; pulse until mixture forms a ball,
adding remaining 1 T water, if needed
Turn dough out onto lightly floured work surface. With lightly
floured rolling pin, roll dough into 9-inch square. With pizza cutter
or knife, cut dough into 3x1/2 inch strips, making a total of 48
strips
Place cheese strips about 1 inch apart on ungreased large nonstick
baking sheet. Bake until golden, about 15 minutes. With wide
spatula, transfer cheese straws to wire racks and let cool
completely. Cheese straws can be stored in airtight container up to
2 days
Originally Submitted
11/27/2011
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