They are tiny sticks of flavor dynamite, dangerous for their ability to destroy any notions of temperance.
My grandmother May gets the credit for my personal obsession with this snack.
But when I shared her method with theSouthern LivingTest Kitchen, their batches came out shockingly flat.
Credit:Victor Protasio; Food Stylist: Rishon Hanners; Prop Stylist: Christina Daley
It was perplexinguntil we started thinking like a Southern grandmother.
Instead of weighing the flour, we scooped it by the cupful.
The wisdom and intuition of our predecessors simply cant fit on an index card.
A full tin of cheese straws turns my family into snack predators.
Our entire stash is usually gone within two days.
Mostly, that is.
The portions shrink as the supply diminishes…until theres just one left, lonely in his crumb-riddled tin.
Eventually, somebody gives in and opens the container for the final time.
My grandmother may no longer be with us, but her cheese straws always will be.
And as long as we keep making them, there will never truly be a last one.
Line 2 rimmed baking sheets with parchment paper.
Press or pipe dough onto pans, spacing lines about 1 inch apart.
Sprinkle with Aleppo pepper and flaky sea salt.
Let cool completely on pans, about 20 minutes; break into pieces as desired.
Repeat piping procedure with remaining dough; bake and cool as directed.
Serve or store in an airtight container at room temperature up to 4 days.
