Description
This recipe provides an easy, budget-friendly way to make crispy, savory cheese straws with golden edges, featuring sharp cheddar, a unique harissa spice blend, and a hint of charred lemon zest. They are perfect as a quick snack or appetizer for family dinners, offering a satisfying crunch that kids love.
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon fine sea salt
- 0.5 teaspoon freshly ground black pepper
- 2 teaspoons Harissa spice blend
- 0.5 teaspoon smoked paprika
- 1 cup unsalted butter, very cold and cubed (or use plant-based butter for dairy-free baking)
- 2 cups shredded sharp cheddar cheese (made with microbial rennet, or use aged Gouda)
- 1 large egg, beaten
- Zest of 1 organic lemon, finely grated and lightly charred
- 2 tablespoons white sesame seeds, toasted
- 2 tablespoons finely chopped fresh mint leaves, for garnish
- 1 tablespoon white sesame seeds, toasted, for garnish
Instructions
- Preheat Oven and Prepare Zest: Grate organic lemon zest; char thinly in a dry skillet for 2-3 minutes until fragrant, then cool it. Preheat oven to 375F (190C) and line two large baking sheets.
- Combine Dry Ingredients: Whisk together flour, fine sea salt, black pepper, Harissa spice blend, and smoked paprika in a large bowl.
- Incorporate Butter and Cheese: Add very cold, cubed unsalted butter to the dry mixture, cutting it in until coarse crumbs form. Stir in shredded sharp cheddar cheese, cooled charred lemon zest, and 1 tablespoon toasted sesame seeds.
- Form Dough: Pour in the beaten egg and mix until the dough just comes together (avoid overmixing for tender cheese straws).
- Chill Dough: Divide dough in half, flatten each into a disc, wrap tightly, and refrigerate for at least 30 minutes to firm the dough for easier rolling.
- Roll and Shape Straws: On a lightly floured surface, roll one chilled dough disc to 1/8 inch (3 mm) thick. Trim edges, then cut into 3/8 inch (1 cm) wide and 4-5 inches (10-12 cm) long strips; repeat for the second disc.
- Bake and Cool: Carefully transfer shaped cheese straws to prepared baking sheets, leaving space. Bake for 12-15 minutes at 375F (190C), rotating halfway, until golden brown, crisp, and speckled red. Cool completely on a wire rack.
Notes
To avoid tough cheese straws, do not overmix the dough. Watch the oven closely during the last few minutes of baking, as they can burn quickly. For a chewier texture, roll the dough slightly thicker (around 5mm). For extra crispness, roll thinner (2mm) and bake an extra minute or two. For dietary needs, use plant-based shredded cheese or butter for dairy-free, or a gluten-free all-purpose flour blend (with xanthan gum) for gluten-free. For a lighter version, reduce butter by 0.25 cup and add a tablespoon of milk if the dough is too stiff.
- Prep Time: 45 minutes
- Cook Time: 15 minutes
- Category: Appetizer, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 4 straws
- Calories: 400 calories
- Sugar: 1 g
- Sodium: 300 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 12 g
- Cholesterol: 50 mg
Keywords: easy snack, cheese straws, savory appetizer, cheddar, harissa, quick recipe, budget-friendly, crispy, homemade, baking