Whole Wheat Cheese Straws

Whenever we have friends over, I am always lacking in hors d’oeuvres.  I usually get so in over my head with a main dish and a dessert that I am lucky to put some cheese and crackers out.  I’ll blame it on the fact that everyone in my house is a slob.  Including me.  So if I can pull off a good meal, the kids are fed and clothed, and the house actually looks presentable, I have done my job to the best of my ability.  Alternatively, if I invite you over and we have pizza and the laundry is sitting in the family room unfolded, you will know that I took the day off.

But these little cheese straws are pretty damn easy — and you can pull them off in no time flat if you have unexpected guests.  My version uses whole wheat pastry flour and I think they are every bit as delicious as their white flour counterparts.  Make sure you use the whole wheat pastry flour as it ensures a very tender pastry — other types of whole wheat flour will probably not be as good.  The type of cheese and seasonings can be changed based on your mood — try them with parmesan and a bit of oregano or fontina and rosemary… the possibilities are endless.  Unless you run out of cheese, of course.  Then you can open up a box of crackers.

The simplest version, and one of my favorites, uses some great sharp cheddar and cayenne pepper.  They are a tad spicy, so you can cut back if you are cooking for the kids (or choose another herb or spice).  And while they keep in a sealed container for a day or two, I think they are definitely best when served the same day.  Preferably with a nice glass of wine or chilled champagne.

Whole Wheat Cheese Straws

Makes 2-3 dozen, depending on how long you make them

1/2 cup of butter (1 stick), cut into cubes
8 oz. sharp cheddar, grated
1 1/2 cups of whole wheat pastry flour
1/2 t salt
1/8 t cayenne pepper
5-6 T heavy cream

1.  Preheat oven to 350 F.

2.  In bowl of food processor, combine butter, cheese, flour, salt, and pepper and pulse until it resembles a coarse meal.

3.  Add about 4 T of cream and pulse until dough comes together into a mass.  I usually need about 6 T for this to happen because whole wheat flour generally requires more moisture than white flour (the humidity also impacts this).  But use just as much as needed so it doesn’t become too sticky.

4.  Turn dough onto a sheet of parchment paper and bring together into a flattened ball.  Roll out to between 1/8 and 1/4 inch thick (your preference — thinner will be crispier, thicker will be chewier).  Cut into strips about 1/2 inch thick and place on another sheet of parchment, leaving a little space between them.  This batch I left about 4-6 inches long, because I wasn’t feeling fussy.  You can make them longer — which makes a cool presentation in a vase or glass.  You can also twist them if you like.

5.  Put parchment and cheese straws onto a baking sheet and bake at 350 F for about 15-17 minutes, until golden.  (If you go thinner, they may take a little less time … thicker, a little more.)  If you need two baking sheets to cook them all, make sure you rotate the sheets halfway through.

6.  Remove from oven and allow to cool a few minutes on baking sheets.  Remove the cheese straws from the sheets and allow to fully cool on racks.