Active Time

　　20 min

　　Total Time

　　1 hr (includes cooling)

　　Don't let the delicate look of these hors d'oeuvres fool you. A touch of cayenne gives them a hint of heat that makes them a tasty accompaniment to a pre-dinner cocktail—or even a cold beer.

　　

Ingredients

Makes about 2 dozen hors d'oeuvres

　　1/4 pound coarsely grated extra-sharp Cheddar (1 1/2 cups)

　　1 cup all-purpose flour

　　3/4 stick cold unsalted butter, cut into tablespoons

　　1/2 teaspoon salt

　　Rounded 1/8 teaspoon cayenne

　　1 1/2 tablespoons milk

　　

Step 1

Preheat oven to 350°F with racks in upper and lower thirds.

　　

Step 2

Pulse cheese, flour, butter, salt, and cayenne in a food processor until mixture resembles coarse meal. Add milk and pulse until dough forms a ball.

　　

Step 3

Roll out dough on a lightly floured surface with a lightly floured rolling pin into a 12- by 10-inch rectangle (1/8 inch thick). Cut dough with a lightly floured pizza wheel or lightly floured sharp knife into 1/3-inch-wide strips. Carefully transfer to 2 ungreased baking sheets, arranging strips 1/4 inch apart. (If strips tear, pinch back together.)

　　

Step 4

Bake, switching position of sheets halfway through baking, until pale golden, 15 to 18 minutes. Cool completely on baking sheets on racks, about 15 minutes.

　　

What to drink:

Step 5

Haggipavlu Nemea '04

　　Cooks' note:

　　Cheese straws can be made 2 day ahead and kept in an airtight container at room temperature.