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Home Cooking

report: whole wheat cheese straws

Hungry Celeste | Jan 18, 200605:15 PM

I ended up substituting whole wheat in my regular cheese straw recipe, and it worked just fine. Three and a half cups of whole wheat, a pound of finely grated sharpest cheddar, two sticks of butter, and a generous spoonful of cayenne pepper, mixed into a dough, rolled very thin, cut into strips, and baked at 375 until brown. I was concerned about the whole wheat making the texture too crumbly or too hard, but neither was the case.

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