Ingredients & Directions
½ cup all-purpose flour, plus more for rolling
¾ teaspoon ground cardamom
Large pinch of salt
⅓ stick unsalted butter, cold, diced
1 cup sharp cheddar cheese, shredded
1 tablespoon plus 1 teaspoon milk
1 large egg
In a food processor, pulse the ½ cup flour with the cardamom and salt. Add the butter and pulse until it is the size of small peas. Add the cheddar and 1 teaspoon of the milk; pulse just until the dough comes together. Scrape the dough onto a work surface; knead a few times until smooth. Form the dough into a disk; wrap it in plastic and refrigerate until firm, about 30 minutes.
Preheat the oven to 350°F. Line 2 large, rimmed baking sheets with parchment paper. In a small bowl, beat the egg with the remaining 1 tablespoon of milk. On a lightly floured work surface, roll out the dough to a 10-by-9-inch rectangle ¼ inch thick. Cut the dough lengthwise into ¼-inch-wide straws.
Place the straws on the prepared baking sheets, about ½-inch apart. Brush with the egg wash. Bake for 15 minutes, until golden brown, rotating the pans halfway through. Let the straws cool on the baking sheets until crisp, 10 minutes, before serving.
Yields: about 40 straws
Recipe adapted from Food & Wine for Lounge Party 14