Adapted from The Heritage of Southern Cooking, by Camille Glenn
- 1 lb sharp cheddar
- 1 stick unsalted butter
- 1 tsp cayenne
- 1/2 tsp salt
- 2 cups flour
Shred the cheese into a food processor using the shredding disc blade. Change to the all-purpose blade. Cut the butter into pieces and add to the cheese. Pulse to blend until smooth. Add remaining ingredients and process until well mixed.
Form into a ball and refrigerate at least 1 hour.
Roll out quite thin (about 1/8") and cut into thin strips 6-8" long. Bake at 325° for about 20 minutes. When done, straws will be just slightly golden brown on the bottom.