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© Meredith Corporation. All rights reserved. Used with permission.
(about 150 straws)
Preheat oven to 375°F. In a food processor, combine flour, smoked paprika, sweet paprika, salt, pepper, mustard and celery salt. Cover and pulse several times. Add butter and pulse until mixture resembles very coarse crumbs. Add cheese and pulse until combined, with some pieces still visible. While pulsing, add water a little at a time, until dough just begins to come together.
Turn dough out onto a lightly floured surface, knead gently. Form into a disc, sprinkle with flour and turn over. Divide in half. Roll each half to 1/8-inch thickness, flouring as needed. Cut dough into 1/4-inch-wide strips and halve long strips.
Arrange strips on baking sheets lined with parchment paper. Bake for 10 minutes or until crisp and puffed, rotating and switching sheets halfway through. Transfer to wire racks to cool. Store in an airtight container at room temperature for 2 to 3 days.