Smitten Kitchen’s Cheese Straws (with a rosemary twist)
Long time, no see…
Things are pretty slow around here, because, unfortunately, I had to be put on a diet. The sad reality is I found out the hard way I’m not a kid anymore, and there are things like high cholesterol and blood pressure in the world. So uncool.
It’s been tough to stay away from sugar, so I had to give my oven a break. But I missed it, my dear old tiny oven, so when hubs said some friends might stop by, I had the perfect excuse to make a little something.
I had this recipe bookmarked for a long time, and it’s savory, so not that bad, right? And boy, these are DELISH – cheesy, buttery, flavorful. I’m glad the guests liked them too – they disappeared before I could wreck the diet completely.
Cheese Rosemary Straws (adapted from Smitten Kitchen)
The original recipe is made with sharp cheddar cheese and pepper, but I used what I had in hand – provolone and rosemary – and it was just as delicious.
- 1 1/2 cup grated cheese (sharp cheddar, provolone, or any variety you like)
- 4 tbsp unsalted butter, room temperature
- 3/4 cup plain flour
- 1/2 tsp salt
- 2 tsp fresh or dried rosemary (or pepper)
- 1 tbsp milk
Preheat oven to 350°F and line two baking sheets with parchment paper.
In a food processor, combine the cheese, butter, flour, salt and rosemary (or pepper) in five 5-second pulses until the mixture resembles coarse crumbs. Add the MILK and process until the dough forms a ball.
On a lightly floured surface, roll the dough into an 8- by 10-inch rectangle. With a pastry wheel or a large knife, cut the dough into strips. Dust the dough with more flour if needed.
Transfer the strips to the baking sheets, leaving at least 1/4-inch between them.
Bake for 12 to 15 minutes, or until the ends are barely browned. Remove from the oven and set the cookie sheet on a rack to cool.