Skip to main content

Appetizers & snacks

Crispy Thyme and Dijon Cheese Straws
Ingredients
You can make the dough up to one month ahead. Wrap tightly in plastic and freeze, or store in the fridge if making only one day ahead; thaw frozen dough overnight in fridge before using. While a food processor makes easy work of mixing this dough, you can also make it by hand: First, finely grate the cheese. Then, after whisking the dry ingredients together in Step 2, use your fingers to mix in butter until pea size crumbles form; add cheese and toss to combine. Add egg mixture and stir with a spatula until dough comes together, adding ice water 1 tablespoon at a time if needed.
1 large egg
1 Tbsp. Dijon mustard
1 Tbsp. minced fresh thyme
1 cup all-purpose flour, plus more for rolling dough
3/4 tsp. salt
1/2 tsp. ground black pepper
1/4 tsp. sugar
4 oz. extra-sharp cheddar cheese, cut into 1/2" pieces (about 1 cup)
6 Tbsp. unsalted butter, cut into 1/2" pieces and chilled
Ice water, as needed
+ Add to Shopping List
Crispy Thyme and Dijon Cheese Straws

Crispy Thyme and Dijon Cheese Straws

Crispy Thyme and Dijon Cheese Straws
  • Servings:Makes About 45 cheese straws
  • Prep Time:35 minutes
  • Cook Time:25 minutes
directions
1. Place racks in upper and lower parts of oven and heat to 400 degrees. Line two baking sheets with parchment and set aside.
2. In a small bowl, whisk egg, mustard, and thyme until blended and set aside. Add flour, salt, pepper, and sugar to the bowl of a food processor and pulse until combined, about three times. Add cheese and process until mixture resembles cornmeal, about 40 seconds. Add butter and pulse until pea-size pieces form, about five times. Add egg mixture and pulse until dough forms a ball, about five more times. (If dough seems dry, add ice water 1 tablespoon at a time, pulsing to combine.) Divide dough in half; wrap one half in plastic, and refrigerate.
3. Lightly coat work surface with flour. Roll remaining dough half into a 12x12" square, then trim to form straight edges (reserve and refrigerate scraps if desired). Using a pizza wheel or sharp knife, cut dough into 1/2"-thick strips, then gently twist strips to form cheese straws. Transfer to prepared baking sheets, spacing straws about 1/2" apart.
4. Bake straws, rotating and switching baking sheets midway through, until crispy and golden brown, 10 to 12 minutes. Cool 5 minutes on baking sheets, then remove straws and let baking sheets cool 10 minutes before repeating with remaining dough. If desired, roll out reserved scraps for a third batch. Store cheese straws in an airtight container for up to two days, taking care when packing them as they are rather fragile.
Source: Hannaford fresh Magazine, October - November 2019
 
 
 
 
 
 
 
 
 
 
loading