The Cheese Straw Alternative

Admit it; making cheese straws is a pain in the butt. Though they’re a must on your browsing buffets (if not, someone sniffy is bound to say, “Oh, I should have brought you MY WONDERFUL cheese straws!”), they still aren’t something you might feel like throwing together for a more casual gathering like a bowl game, backyard picnic or that special moment when you both decided to get married last night and your mother(s) held you at gunpoint to have a reception.

Fortunately there is an alternative to dragging out the cookie press, stuffing it full of dough, mushing out the sticks and (worst part) cleaning the press.: Brit cheddar biscuits. Now, what the Brits call biscuits are a far cry from our big, fluffy Southern variety; over the Pond, our biscuits would be called scones, while what Brits and their ilk call biscuits are more like what we would call wafers or cookies. So while you might be most familiar with cheese biscuits as something along the lines of those big, greasy lumps of cheese and dough served at Red Lobster, the Brits do a cheese biscuit that’s thin, crisp and has the same ingredients as cheese straws, but are much easier.

Simply make a dough with one cup plain flour, one cup grated sharp cheddar and eight ounces of softened butter, add a little salt, a little white pepper, roll out, shape with a cookie cutter (which is quite easy to clean) and bake at 350 until nice and crisp. Dust with strong paprika and a little cayenne thrown in to piss off the preacher.



5 Replies to “The Cheese Straw Alternative”

  1. I don’t have a cookie press, so this is how I make cheese straws. The pain in the butt part is mixing such a thick dough.

  2. I have broken more than a couple of cookie presses extruding cheese straws until I read to roll the dough out thin and use a fluted pastry wheel to drive rows across the dough and cut lovely straws – not that the round ones are less wonderful! Thanks Jesse!

  3. This even works with a good gluten free flour. I use lots of cayenne to make up for the lack of taste in GF flour.

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