8 ounces extra-sharp cheddar cheese, coarsely grated
2 cups flour
¾ cup (1½ sticks) cold butter, cut into tablespoons
1 teaspoon salt
Rounded ¼ teaspoon cayenne pepper
3 Tablespoons milk
Set the oven racks in the upper and lower thirds of the oven and preheat the oven to 350 degrees.
In a food processor, pulse the cheese, flour, butter, salt and cayenne until the mixture forms a coarse meal. Add the milk and pulse until the dough forms a ball.
Transfer the dough to a lightly floured surface. With a floured rolling pin, roll the ball into a 12x10x1/8 inch rectangle. Cut dough into 10 x ⅓ inch long strips with a pizza wheel or lightly floured knife.
Carefully transfer the strips to two ungreased baking sheets, arranging strips ¼ inch apart. (If strips tear, simply pinch the pieces back together)
Bake, switching the position of the sheets halfway through baking, until the straws are pale golden brown; 18-20 minutes. Cook on the baking sheets or wire racks, about 15 minutes.
In the remote chance that you have leftovers, store in an airtight container.
Source
Green, Maggie. Tasting Kentucky: Favorite Recipes from the Bluegrass State. 2016. p38.
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