Instructions

• Preheat the oven to 375°F. Line a baking sheet with parchment paper and set aside.
• In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with an electric mixer, combine the 3/4 cup room-temperature unsalted butter and 3 1/2 cups room-temperature cheddar cheese. Beat on medium speed about 2 minutes, until the mixture is evenly combined and creamy. Scrape down the bowl as needed.
• Add the heaping tablespoon finely chopped fresh rosemary and mix on low just until the rosemary is evenly distributed.
• In a medium bowl, whisk together the 2 cups all-purpose flour, the 1/4 teaspoon cayenne pepper (if using), the 2 1/2 teaspoons granulated garlic, and the 3/4 teaspoon fine sea salt.
• With the mixer on low speed, gradually add the flour mixture to the butter-cheese mixture. Mix until a soft dough forms, stopping to scrape the bowl and sides of the paddle as needed. Do not overmix.
• Lightly flour a work surface and turn the dough onto it. If the dough is sticky, lightly dust the top with a little flour.
• Using a rolling pin, roll the dough into a rectangle about 1/2 inch thick.
• Use a pizza cutter or a sharp knife to cut the rolled dough into strips.
• Place the strips on the prepared baking sheet about 1 inch apart.
• Bake in the preheated oven for 12–14 minutes, or until the cheese straws are crisp and lightly golden.
• Remove from the oven and transfer the cheese straws to a wire rack to cool. Once cooled, serve.