Pepper and Chive Cheese Straws
Prep Time
30
Minutes
Cook Time:
14
Minutes
Difficulty:
Medium
Serves Up To:
8
Servings
Nutrition Information
| Total Fat | 16g |
|---|---|
| Cholesterol | 30mg |
| Sodium | 250g |
| Potassium | 90mg |
| Total Carbohydrates | 2g |
|---|---|
| Sugars | 0g |
| Protein | 7g |
Ingredients
3/4 cup scooped and lightly packed Blue Diamond Almond Flour, Finely Sifted
1/2 cup gluten free all-purpose baking flour
2 tablespoons thinly sliced fresh chives
1/2 teaspoon coarse grind pepper
1/4 slightly heaping teaspoon salt
2 tablespoons cold butter, cut into 1/4-inch cubes
6 oz. (1 1/2 cups packed) coarsely shredded sharp or extra sharp Cheddar
cheese*
3 to 4 tablespoons ice water
*May substitute a naturally smoked Gouda, Gruyere or Jarlsberg cheese, or use a mixture. It’s a great way to use up small bits of cheese you might have in your fridge.
Directions
- 1
Stir together flours, chives, salt and pepper in a large bowl then stir in cheese. Add butter and mix with a fork or pastry blender until butter is in slightly smaller pieces.
- 2
Stir in just enough ice water to make dough stick together when pressed between your fingers. Gather into a ball and flatten slightly to form a disc; cover with plastic wrap and refrigerate for at least 30 minutes.
- 3
Place on a board coated lightly with almond flour and flatten to 1/2-inch thick. Cut into 4 pieces then stack and press together to compress. Shape into a disc again, cover and refrigerator for at least 30 minutes more.
- 4
Repeat flattening, cutting and chilling twice more. Preheat oven to 400°F and line a large baking sheet with parchment paper.
- 5
Roll dough 1/4-inch thick on a board lightly coated with both flours. Cut into thin strips, long or short - whatever you prefer. Place on baking sheet and bake for 12 to 14 minutes or until lightly golden brown. Let cool on baking sheet.
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