Who is a fan of Cheese-Its? Me, me, me!! Well, this is even better than that AND it’s a grown-up version that you would be proud to serve at any party. They’re the perfect complement to your antipasto ,which means ‘before the meal’ – basically a variety of meats like sopressata, prosciuotto and capicola – rich cheeses, like marinated fresh mozzarella, St. Andre (Triple Cream Brie) and Parrano, olives, marinated artichokes, grilled vegetables, roasted seasoned nuts, fresh figs (my all time favorite)…really anything you want. (I know I went off on a tangent there.) Or just put them out by themselves and watch them disappear. They have just a hint of heat with jalapenos and cayenne – or if you’re not a fan of heat, just leave those two things out and you’ll be just as happy with these, great to snack on, cheese straws. I’m a big fan if you couldn’t tell. If you’re like me and love small bites of truly beautiful food then this is the perfect addition to your repertoire of True Party Fare recipes!!
This is a subtly spicy Jalapeno Cheese Straw that’s the Perfect Party Fare
40 minPrep Time
20 minCook Time
1 hrTotal Time
- 1 and 1/2 cup (7 ounces) GF Farina All Purpose Flour Blend*
- 1 teaspoon salt
- 1/8 to 1/4 teaspoons ground red pepper
- 1/2 teaspoon Xanthan
- 1/2 teaspoon guar gum
- 1 – 8 ounce (2 and 1/2 cups) block of extra-sharp Cheddar Cheese, shredded
- 1/4 cup (.5 ounces) Parmesan Cheese, grated
- 1/2 cup (2 ounces) Butter, softened
- 3 Tablespoons (1.8 ounces) diced pimiento, drained
- 1 jalapeno, seeded, minced
- 2 teaspoons half and half
- Preheat oven to 350 degrees F
- Prepare two cookie sheets by lining with parchment.
- In electric mixer bowl, with paddle, combine flour, salt, red pepper, xanthan and guar. Combine on low speed for 20 seconds.
- Add Cheddar and Parmesan. Combine on low speed for 20 seconds.
- Add butter and mix until it’s evenly distributed, but not combined into a dough. About 30 seconds.
- Add pimiento and jalapeno. Mix until dough comes together, about 1 minute.
- Divide dough in half and roll out between two pieces of parchment into an 8″x8″ square about 1/4″ thick.
- Using a fluted pastry wheel (or a knife if you don’t have one), cut strips 1/2″ wide.
- Carefully lift each strip of dough and place on lined cookie sheet spaced about 1/4 to 1/2″ apart. (I know that cheese straws are normally twisted, but even though these twist, the shape is lost in the oven. Straight strips don’t take away from the flavor or appearance.)
- Repeat with the remaining dough.
- Total Bake Time is about 20 minutes. Place both trays in the oven at the same time, bottom and middle oven rack.It’s important that you switch locations after 10 minutes – top to bottom and bottom to top. Check again in 5 minutes and rotate the trays again.
- Once the straws begin to brown around the edges, remove from the oven.
- Cool for about 5 minutes and then remove to a rack to cool completely.