Wednesday, December 9, 2015

Low Carb Cheese Straws

Low Carb Cheese Straws

If you need a low carb gluten free addition to your holiday entertaining menu these cheese straws fit the bill perfectly.  They’re a delightful addition to most southern tables during the holidays. But that doesn't mean that those of us residing north of the Mason Dixon line don't love these too. 

My recipe updates the classic to fit in with both a gluten free and low carb lifestyle.  And you can up the luxury by using a reserved cheddar or even a habanero cheese to kick up the spice levels even more. 

Another option to raise the indulgence level and aesthetics even more is to skip the cookie press or piping bag entirely.  Instead you can roll the dough into logs then roll the logs into chopped pecans or walnuts then chill, slice and bake for lovely nut rimmed wafers. 

However you make them you can rest assured that the guests will be clamoring for more.

Low Carb Cheese Straws
Prep Time: 10-20 min
Bake Time: 10-12 min
Servings: About 5 dozen 3-4 inch straws

  • 2 ½ cups almond meal (I used blanched)
  • ½ tsp baking powder
  • ½ tsp salt
  • 8 oz sharp cheddar, grated
  • ½ cup softened butter (1 stick)
  • 1 tsp paprika
  • ½ tsp cayenne pepper
  • 1 egg

Video Tutorial: 

  1. Preheat oven to 350ºF (or 175ºC) and line a few baking sheets with parchment.
  2. Stir the baking powder and salt into the almond meal and set aside.
  3. In a heavy mixer beat together the shredded cheddar, butter paprika and cayenne pepper until the ingredients are well combined then add the egg and beat until well incorporated.
  4. Add the flour mixture and beat until all the ingredients are worked together and you have a soft dough.
  5. Load the dough into a cookie press with the star disc then pipe desired lengths of dough onto the prepared pans.  Alternately you can use a pastry bag with a large star tip. (My preference was the piping bag)
  6. Chill the piped straws for about 10 minutes as you pipe the next sheet.
  7. Bake each sheet for 10-12 minutes then let them rest on the pan for a minute or so before removing to a wire rack to cool completely.
  8. Garnish with additional paprika if you want before serving.

Notes: They can be stored at room temperature in an airtight container for about a week. 

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