Cheese Straws

Used 1/8 tsp cayenne and every thing else as written. Also, I converted flour to 188 grams. Perfect!

Tried 3 separate batches with varying flours : pastry, white, and whole wheat. I never quite got the seasoning HOT enough that this Southern Girl is used to. It's a good foundational recipe to take your own way, so I am sticking with it!!

Made as written except I used Kerrygold Dubliner for the cheese and rolled them out. I cut them into tiny holiday shapes, baked for 9 minutes and they are perfect. I saved half the dough and may have to get it back out of the freezer because we have people coming over and my partner will NOT stop snacking on these! Lol

These are amazing but the yield is not anywhere near 5 dozen. It’s worth at least doubling the recipe if you’re serving at a party.

These are delicious and definitely worth buying good-quality cheese. I have made them as written and with substitutions: omitting the salt and using salted butter as well as using King Arthur GF measure-for-measure flour. All turn out beautifully!

Couldn’t find my my cookie press, so made half “pennies” and half hand rolled straws. Sliced the pennies thinly and pressed out on the silpat. I added 1 tsp baking powder, and the straws and pennies were nice and light.

I'm glad I read the notes before I made them. I ended up with two tablespoons of water to get the dough to come together. I made them into tubes and cut into coins. I found that cutting them thinner is better. Next time I'd add chives as suggested by someone. Very yummy and I'll do it again.

I used a cookie press to make wreath shapes was worried about sticking. I pressed my shapes directly onto aluminum cookie sheets, and the finished cheese wreaths came right off with a spatula after baking. No problem with sticking and no parchment necessary.

Made quickly into coins that were not misshapen by the knife by using the dental floss method (unwaxed, unflavoured). Rolled dough one inch in diameter and then easily made quarter-inch slices by sliding the floss under the roll, crossing the ends and gently pulling them. Flat round coins pop off. Used Gruyère which was delicious but will experiment with other cheeses.

Like Goldfish crackers for grownups! Made coins and used Vermont Farmstand Cheddy Topper (cheddar with Heady Topper IPA). Also added fresh thyme for color since our cheddar was more yellow than orange. Baked 14 minutes at 375. Delicious!

Can these go straight from the freezer into the oven?

OK, these are terrific--I have a log in the freezer right now. Minor beef--when offering alternative preparations, such as "roll the batch into a couple of logs..." it would be nice to offer necessary instructions for at least one alternative. What size log cut to what size penny takes how long to bake? So, from experience: a log about 1 inch in diameter, cut into 1/4"pennies, is just about perfect at 15 minutes @ 375 in my oven. Just saying...

I used my cookie press, but instead of straws I made small ovals, figuring they'd be less fragile. They made the trip across the state without crumbling. Yay. And they were the perfect size to pop one in your mouth. One after another.

I add a dash of mustard powder and it really rounds out the flavor. I snagged that hint from a gougere recipe that has a similar flavor palette. The cookie gun is great but it can be a mess to clean all the parts. Rolling out long snakes and then twisting them together takes a little more time but a lot less cleanup.

Given that these are too spicy for my tum, I am going to modify the recipe by adding pimentos and cutting the cayenne, maybe adding a bit of tabasco. My husband loved these so I know I will be makingthem again.