Gluten Free Cheese Straws.

Updated Recipe:

Preheat oven to 425 F. Line cookie sheet with parchment paper.

• 1/4 cup butter
• 1/3 cup parmesan
• 1/2 cup all-purpose gluten free baking flour (or regular)
• 1/2 cup gluten free bread crumbs
• Dash of cayenne and mace to taste
• 1/8 tsp. salt, omit if using salted butter

Note: You can substitute nutmeg for mace. Mace is a little stronger, so use more nutmeg. Of course, I only discovered this AFTER purchasing an extremely expensive small jar of mace; opened it up, took a whiff, and thought to myself, “Huh, this smells familiar.” Lo and behold, there’s a recommendation for nutmeg substitution on the back of the label. Lesson learned.

Consider chilling dough before trying to roll out. The dough will be very sticky from the butter. Space straws 1 inch apart on the baking sheet – they will spread when baking. Bake 9 min. until golden brown.

These cheese straws have a mild flavor with an afterthought of heat thanks to the cayenne. Perfect side for tomato soup.

Source: The Thorough Good Cook, 1895.

More Fun Discoveries from Antique Cookbooks

• Snits and Knepp ~1910
• Salted Almonds ~1922
• Chili Meat 1938