Snack

Buckwheat Cheese Straws is for Snack.

Buckwheat Cheese Straws takes several minutes to prepare.

Buckwheat Cheese Straws takes several minutes to cook.

Buckwheat Cheese Straws makes 48 servings.

The ingredients for Buckwheat Cheese Straws are:

The buckwheat flour here gives these cheese straws a depth that others made from all-purpose flour don't have. That being said, you could certainly give these a shot using all whole wheat pastry flour, spelt flour, or unbleached all-purpose flour. Or experiment with other flours in place of the buckwheat flour.

1/2 cup buckwheat flour
1 cup whole wheat pastry flour
1 teaspoon fine grain sea salt
1 teaspoon fresh thyme, chopped
8 tablespoons (4 ounces) unsalted butter, cold, cut into 1/4-inch cubes
3/4 cup (2 1/2 ounces) white cheddar, shredded on a box grater
1/2 cup ice cold water
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Here is how you make Buckwheat Cheese Straws:

Combine the flours, salt and thyme in a bowl of a food processor. Add the butter and pulse until the mixture resembles little pebbles in a beach of sandy flour (about 20 quick pulses). Alternately, you can cut the butter in using a knife and fork. Transfer to a mixing bowl and toss in the cheese. Sprinkle with ice water and use your hands or a spoon to stir it through and bring everything together into a ball of dough. Flatten the ball into a 1-inch thick square patty, wrap well in plastic, and place in the freezer for thirty minutes.In the meantime, preheat your oven to 400F degrees. Line a baking sheet with parchment paper or a Silpat, and place a rack in the middle of the oven.I find it easiest to work with one half of the dough at a time. Remove the dough from the freezer, cut in half, re-wrap the half you won't be using immediately, and place it back in the freezer. If the dough gets too warm it is difficult to work with. On a well-floured surface roll out the remaining dough into a rectangle roughly 6x12-inches and 1/4-inch thick. Use a knife to cut 1/2-inch wide strips (see photo), each about 6-inches long. Now take a strip of dough and gently pinch it all along its length so that it is easier to roll out into a straw shape roughly 12-inches long. If the dough is giving you trouble, consider chilling it a bit longer. Place each straw on the prepared baking sheet, and repeat with the remaining strips, leaving at least 1/2 inch between each straw.Bake the straws one pan at a time for about 8-10 minutes, or until the straws look set, and the cheese is golden where it is touching the pan. Flip each straw and bake for another 2-3 minutes on the other side. Keep in mind if your straws are on the thin side, they'll bake in a flash, if they are slightly thicker they will need to go longer. Remove from oven and let cool, they will crisp more as they cool.Sometimes I bake off half the dough, and keep the other half in the freezer for another day, but feel free to bake all of it - repeating the process with the second half of reserved dough.Prep time: 60 min - Cook time: 10 miServing Size: Makes about 4 dozen straws.Number of Servings: 48Recipe submitted by SparkPeople user LBACKMAN.

The nutritional information for Buckwheat Cheese Straws is:

• Servings Per Recipe: 48
• Amount Per Serving
• Calories: 12.1

• Total Fat: 0.1 g
• Cholesterol: 0.0 mg
• Sodium: 0.0 mg
• Total Carbs: 2.5 g
• Dietary Fiber: 0.4 g
• Protein: 0.5 g