Rosemary Cheese Straws – The Southern cheese straw is flavored with fresh rosemary to give them a sophisticated feel.
I am a snacker, through and through. Before meeting my husband and living together, my meals were not planned out and mostly consisted of a lot of small snacks throughout the day. Over time, I learned it’s very hard to coordinate meals and get togethers with others when I’m not super hungry so I learned to adapt. But in my core, I am still a snack lover!
Today’s recipe is my newest snack obsession – Rosemary Cheese Straws. It’s inspired by a snack my mother-in-law got me. Little did she know, I loooove cheese straws and looooove rosemary. I never thought to put those two things together. But, man does that flavor combo work!
Since she bought them for me while away on vacation, I couldn’t go out and grab more. So I decided to make my own. They are super simple to make and even fun to do with the kids. Not only did I make straws, but also little crackers from the same dough.
Here are my Rosemary Cheese Straws!
Tips & Tricks
- Using a piping bag will be a workout. Pushing the thick dough through a piping bag will be a workout. I just had to take my time to get all the dough piped so I wouldn’t wear out my wrists. Using a cookie press will be much easier, but I don’t have one so I just dealt with the piping bag.
- Mice the rosemary. Rosemary is a little off-putting if you take a big bite of it. Therefore, you’ll want to make sure it’s minced well before adding to the flour mixture.
- Cayenne is a must. The cayenne will not make these straws spicy – however, they will give them depth of flavor that makes all the difference.
- Bake until browning. To ensure the straws are crispy, bake them until you see them browning on the bottom. Otherwise, the straws will get soft when storing and even have a taste of flour.
Rosemary Cheese Straws
- 16 tablespoons butter softened
- 16 ounces shredded extra sharp cheddar cheese room temperature
- 2¼ cups all-purpose flour
- ¾ teaspoon salt
- ¼ teaspoon cayenne pepper
- 1 tablespoon chopped fresh rosemary
- Preheat oven to 300 degrees. Line 3 baking sheets with parchment paper or a silicone baking mat. Set aside.
- Add butter to a stand mixer with a paddle attachment and beat on medium until butter is creamy, about 1 minute. Add cheese and beat on medium until the mixture is as fluffy as whipped cream, about 15-20 minutes.
- In a separate bowl, whisk together flour, salt, cayenne, and fresh rosemary together. Add mixture to the butter mixture. Turn mixture to low and mix just until dough forms.
- Place dough into a piping bag fitted with a large star tip or a cookie press with a star tube. Press out 3-inch straws until the baking sheet is full, leaving less than an each between them. Bake in preheat oven for about 25 minutes, or until the bottoms of the straws are lightly browned.
- Remove from the oven and place on baking rack. Let the straws cool completely before serving.