Cheese Straws

Ingredients

• 1 2/3 cups unbleached all-purpose flour
• 1 teaspoon salt
• 1 1/4 teaspoons dry mustard
• 1/4 teaspoon cayenne pepper
• 1/2 pound extra-sharp Cheddar cheese, coarsely grated (2 1/2 cups)
• 1 stick (4 ounces) unsalted butter, at room temperature
• 2 tablespoons water

Steps

1. Preheat the oven to 425°F. Sift the flour, mustard, salt and cayenne together in a medium bowl and set aside. Fit a stand mixer with the paddle and beat the cheese and butter on medium speed until well blended and spreadable, about 2 minutes. This helps the flour mixture blend in evenly. Lower the speed and beat in the flour mixture gradually until fully incorporated. Add 2 tablespoons water and beat on medium until the dough comes together, about 1 minute.
2. Turn the dough onto a lightly floured work surface and knead it 5 times. Set it on a large sheet of wax paper or parchment paper and roll it into a 12- x 9-inch rectangle (about 1/4-inch thick). Slide the dough and paper onto a baking sheet and refrigerate until cold, about 15 minutes.
3. Line two baking sheets with parchment. Halve the dough crosswise and cut each half into 6-inch-long, 1/4-inch-wide strips. Move them onto the prepared sheets at least 1/2 inch apart. Use your fingertips to wiggle the strips gently on the sheets so they curve slightly.
4. Bake in the preheated oven, one sheet at a time, until the straws are golden brown and crisp, 12 to 14 minutes. Cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely, about 15 minutes.