These stress-free Manchego Fennel Cheese Straws are the perfect solution for your next holiday gathering. We made ours with Manchego cheese, a buttery Spanish sheep’s milk cheese with a firm texture, but you could also substitute a good Parmesan cheese.
- 1 cup (227 grams) unsalted butter, cubed and softened 1⁄2 pound Manchego cheese, room temperature and finely shredded
- 2 cups (250 grams) all-purpose flour
- 1 teaspoon (3 grams) fennel seeds, toasted and crushed 1 teaspoon (3 grams) kosher salt
- 1⁄4 teaspoon (0.5 gram) ground red pepper
- 6 tablespoons water
- Preheat oven to 400°F. Line 3 baking sheets with parchment paper.
- In the work bowl of a food processor, place butter and cheese; pulse until combined. In a medium bowl, whisk together flour, fennel seeds, salt, and red pepper. Add flour mixture to processor, and process until fully incorporated and small beads form, stopping to scrape sides of bowl. Pour 6 tablespoons water through food chute in a slow, steady stream, and pulse until a dough forms. (Add water slowly so dough does not become too wet. You want it to be the consistency of softened butter.)
- Spoon dough into a piping bag fitted with a 1M tip. Using even pressure, pipe spirals about 2 inches in width 1 inch apart on prepared pans. Freeze for 10 minutes.
- Bake until edges are golden brown, 20 to 25 minutes. Let cool on pans for 5 minutes. Remove from pans, and let cool completely on wire racks. Store in an airtight container.