Makes: About 2 pounds, or approximately 4 dozen depending on size and shape
Time: 20 minutes
Put a platter or tall glass of these out for guests and they will disappear quickly. This recipe makes a big batch, so there will be plenty for everyone.
1. Heat the oven to 450°F. Grate the cheeses by hand or in a food processor and transfer them to a bowl. Put the flour, cayenne if you’re using it, and butter in the food processor and pulse until combined or use your fingertips to mix it gently until it resembles a coarse meal. Add the cheese and pulse or mix until combined.
2. Turn the dough out onto the counter or a cutting board and knead a few times by hand, just until it comes together, adding a few drops of ice water at a time if it’s crumbly. (At this point you can wrap the dough in plastic and refrigerate for 2 days; take it out about a half hour before proceeding.)
3. Cut a piece of parchment paper about the size of your baking sheet and lightly flour it on your work surface. Roll the dough on the parchment into a rectangle about ¼ inch thick, then cut it into ½-inch-wide strips as long as you like. Transfer the parchment with the straws to a baking sheet and sprinkle with salt if you’re using it. Bake until golden brown, 5 to 8 minutes. Serve hot, warm, or at room temperature.
SAGE CHEESE STRAWS Serve these before Thanksgiving and your guests will barely care what the turkey tastes like; they’re especially good with Gruyère: In Step 1, add 2 tablespoons chopped fresh sage to the food processor.
CHEESE TWISTS Fancier looking but just as easy. Grab the ends of each strip of dough and twist it into a spiral before baking.