Cheese Straws

A very easy go to appetizer. They hold together nicely, and look quite pretty arranged as a "bouquet".

Ingredients

5 oz grated sharp Cheddar cheese

2 oz finely grated Parmigiano Reggiano

2 oz cold butter

3/4 cup of All Purpose flour + a small amount extra for dusting

1/4 - 1/2 t kosher salt. Depends on whether your butter was salted or not

A few grinds of black pepper

1/4t finely ground Cayenne Pepper (40,000 Scoville Units)

2 T Greek yogurt

1T milk  (I used 2% or semi skimmed)

Method

Heat the oven to 350F. I grated the cheddar using the crater attachment of the food processor. That left the cheese neatly in the bowl. Add the other cheese, cold butter, flour, cayenne and salt. Pulse several times for 5 seconds per pulse. This until the butter is fully incorprtaed and the mixture looks like fine sand.

Add the Greek yogurt and let run checking consistency. If it does not form a ball at this stage, add 1/2 the milk. Repeat until a ball is formed.

Roll the dough on a floured surface to an 8x10 rectangle (it will be about 1/8" or 3mm thick).

Using a pizza cutter, cut into long strips and place in a parchment lined sheet pan. Bake for 14-17 minutes - until the straws are medium brown and dry to the touch. You may need to rotate the pan.

Cool the straws on a wire rack. They keep quite well for about 3 days.