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Preheat oven to 375°F (190°C). Line baking sheets with parchment.
Slice logs into ¼-inch rounds. Place 1 inch apart on sheets.
Optional: Sprinkle with coarse salt.
Bake 15–18 minutes, until edges are golden brown.
4. Cool & Serve
Let cool 5 minutes on pan—they crisp as they cool.
Store in an airtight container up to 5 days (if they last that long!).
Serving Suggestions
🍷 With drinks: Chilled white wine, bourbon, or sweet tea
🧀 On a tray: With pickled vegetables, olives, and deviled eggs
🥣 For gatherings: In mason jars or wrapped in parchment for gifting
Make-Ahead & Storage Tips
Fridge: Dough logs keep 3 days—slice and bake fresh.
Freeze: Freeze unbaked slices on a tray; transfer to bag. Bake from frozen (+2 mins).
Prep ahead: Make dough morning-of; refrigerate until ready.
Frequently Asked Questions
Q: Gluten-free?
A: Yes! Use GF all-purpose flour blend (like King Arthur Measure for Measure).
Q: Can I use other cheese?
A: Sharp white cheddar works—or mix in Parmesan for extra bite.
Q: No cayenne?
A: Use black pepper, smoked paprika, or omit entirely.
Q: Too crumbly?
A: Dough should be soft—if dry, add 1 tsp cold water.
❤️ The Heart of the Straw
This isn’t just a snack—it’s a taste of Southern hospitality. It’s what grandmothers placed on lace doilies during bridge club, saying, “Come in, stay awhile.”
So shred that cheese, roll that dough, and bake with joy. Because the best cheese straws aren’t perfect—they’re crispy, bold, and made with love.
“Good cheese straws don’t need a bakery—they just need kindness, and someone happy.” 🧀✨
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