Holiday Baking Series Part 3: Cheese Straws

Looking for a little savory relief from all the sweets?  These cheese straws are perfect for parties, gifts or just sitting down and enjoying at the end of a long day.  I was able to really put the Ankarsrum to work with this recipe, utilizing the grater attachment, the whisking bowl and the cookie press.  This recipe is very easy and quick to throw together; perfect for this busy holiday season!

I wanted these to have a well-rounded cheese flavor so I used a blend of sharp cheddar, smoked Gouda and Parmesan.

Small grater makes quick work of the cheeses


This is a stiff dough, as most cracker doughs are.  Make sure you blend until the dough begins to clump together.  You will then turn out onto a clean surface and knead together into a smooth ball.

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The cookie press attachment was fairly easy to use.  As I stated above, the dough is stiff, so it works best to pinch off smaller sections and roll into a cylinder shape and feed down into the attachment with the plunger.  I used the star shape as well as the little triangle bump shape.  Click HERE to see how to assemble the cookie press attachment.

cheese straw collage2
Place a piece of parchment paper underneath to lay the dough on as it comes out.


Make sure you bake until the bottoms are golden brown, as this really brings out the cheese flavor.  I hope you enjoy and have a wonderful holiday season!

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Cheese Straws

Prep Time: 20 minutes

Cook Time: 15 minutes


4 ounces sharp cheddar cheese

2 ounces smoked Gouda

2 ounces Parmesan-Reggiano

8 ounces unsalted butter, room temperature

1/2 teaspoon salt

1/2 teaspoon freshly ground pepper

2 tablespoons milk

2 cups all-purpose flour


Preheat the oven to 350 degrees.  Line cookie sheets with parchment paper or silicone baking mats.

Set up the Ankarsrum base with the grater attachment using the small grater drum.  Turn the machine on the highest speed and grate the cheddar, Gouda and parmesan.

Set up the Ankarsrum with the whisking bowl and the single-wire whisks.  Mix together the butter, cheeses, salt, pepper and milk on low speed (2 o’clock position) until well combined; approximately 30-45 seconds.  Add the flour and mix on the lowest speed until combined and the dough begins to clump together.

Turn out onto a clean surface and knead into a uniform ball.

Assemble the cookie press attachment and, using either the star shape or the triangle row shape, begin to feed the dough through on medium-low speed.  (Somewhere between 2 and 3 o’clock on the speed dial.)  Lay the strands of dough on parchment paper or a clean surface as they come out of the machine.  Cut into 4-6 inch long pieces and lay on the prepared cookie sheets.

Bake for 15 minutes, or until the bottoms are golden brown.  Remove to cooling racks to let cool.


Yield: 5 dozen


Gluten-Free Version:  For this recipe I replaced the all-purpose flour with equal parts of gluten-free all-purpose/multi-purpose flour available at grocery stores.  I wanted to try out this product in case people didn’t want to go to the hassle of buying the 4-5 ingredients usually required to replace regular flour.  The brand I used was King Arthur.  I also added 1 teaspoon of xanthan gum in with the flour and let the dough sit for 30 minutes, covered, before feeding through the cookie press.  Letting gluten-free dough rest will help with the texture.

Whole-Grain Version:  Replace the all-purpose flour with equal parts whole wheat pastry flour.  If you mill at home, use a soft white wheat for this flour.






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Carmi Adams

Carmi Adams has loved cooking from a very early age; requesting fondue pots and cookbooks for birthdays as a child. She further pursued her passion for food at the Art Institute of Atlanta and obtained a degree in Culinary Arts. Carmi landed a job on the show Good Eats, which aired on the Food Network. For seven years she did everything from food research, recipe development and testing, product testing to feeding a hungry film crew. Now living in the central coast of California, Carmi enjoys the bounty of agriculture, vineyards and farmers markets at her culinary disposal. She has been using the Ankarsrum mixer for over 15 years and feels that it is hands-down the best on the market for home cooks.