Ingredients
2 cups (8 oz / 225 g) shredded extra-sharp cheddar cheese, firmly packed
1 cup (2 sticks / 8 oz / 225 g) unsalted butter, softened to room temperature
2 cups (240 g) all-purpose flour, spooned and leveled
1/2 teaspoon kosher salt (or 1/4 teaspoon fine table salt)
Directions
Grate the cheddar cheese on the small holes of a box grater if you haven’t already. It needs to be finely shredded so it blends smoothly into the dough. Let the cheese and butter sit out until they are both soft and pliable; cold ingredients make the dough harder to work with.
In a large mixing bowl, beat the softened butter with a wooden spoon or hand mixer until smooth and creamy. Add the shredded cheddar and beat or stir until the mixture is well combined and almost paste-like. It should look thick and spreadable, with no big clumps of cheese.
Sprinkle the salt over the cheese-butter mixture. Add the flour about 1/2 cup at a time, stirring gently after each addition. At first it will look dry and shaggy, but keep working the flour in until a soft dough forms. Use your hands at the end to gently knead in any loose bits of flour. The dough should be smooth and pliable, not sticky; if it feels crumbly, knead it a few more times to bring it together.
Divide the dough into two equal portions and shape each into a flat rectangle or disk. Wrap each piece in plastic wrap or cover tightly, then chill in the refrigerator for about 30 minutes. This rest helps the dough firm up so the straws hold their shape and bake up with nice flaky layers.
While the dough chills, preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or lightly grease them with a thin coat of butter. Make sure your oven racks are in the upper and lower middle positions so the straws bake evenly.
To shape with a cookie press (traditional fluted straws): Fit a cookie press with a star or ridged disk. Working with one portion of dough at a time, load the press according to the manufacturer’s directions. Press long, thin strips of dough directly onto the prepared baking sheets, about 1/2 inch wide. Use a small knife to cut them into 3- to 4-inch lengths. Leave a little space between each straw; they don’t spread much, but they need a bit of breathing room for the edges to crisp.
To shape by hand (if you don’t have a press): On a lightly floured surface, roll a portion of dough into a rough rectangle about 1/4 inch thick. Cut into narrow strips about 1/2 inch wide and 3 to 4 inches long. If you like, gently roll each strip between your palms or on the counter to round the edges slightly, then lay them on the prepared baking sheets. They won’t have the deep fluted edges of a press, but they’ll still bake up beautifully crisp
