This coconut oil based cheese straw has,
5 teaspoons chipotle salsa
1/2 cup refined coconut oil
8 oz sharp cheddar cheese
1 cup all purpose flour
1/2 cup pepitas (pumpkin seeds).
The 8 oz grated sharp cheddar cheese was creamed together with the chipotle salsa, coconut oil, mixture. I did have to try the creamed mixture on a chip before cutting in the flour. what an awesome cheese dip!
The coffee grinder made a greenish, slightly coarser than flour result.
The 1 cup all purpose flour and 1/2 cup ground pepitas (pumpkin seeds) were mixed well with a whisk and cut into the creamed sharp cheddar cheese, coconut oil, chipotle salsa, mixture.
Once the cut in was complete, I turned the oven on and kneaded the dough while it preheated. By the time the oven beeped (about 5 min) the dough was ready for the cookie press.
After 19 min at 350 degrees they were cut up immediately, since they get brittle quickly as they cool.
After cooling and drying about 15 min, they were stacked into some coconut oil jars and set in the fridge with their tops off for about an hour to dry more.
Just in case you might find them handy, here's some printable (landscape) mix notes.
