They’re way easier than they look.
. Maybe you can shout if you really want to, but it's not going to impact how your cheese straws turn out. Making sure your dough is properly chilled will though. So don't skip the chilling step before you start twisting, or the chilling step afterwards. And if the dough starts to warm up at any point during the twisting process, pop it back into the freezer or fridge for a few minutes to firm up.
Pick up one strip and hold it at both ends. Now start twirling, moving each end in opposite directions until your strip is nicely twisted. I know that sounds complicated, but it's not—once you do it a few times you'll get the hang of it. And even the imperfect ones will taste good. Once your straws are all twisted, chill them in the fridge for 30 minutes or in the freezer for 15. At this point, you can either bake them off or pop them into a large freezer bag and store them until you need them. A stash of homemade cheese straws in your freezer ready to be baked at a moment's notice is a very good thing to to have.
Let the cheese straws cool completely on a cooling rack before serving—they won't be crispy until they're fully cooled. Once they're done, you can store them in an airtight container for up to one day before serving, but they're really best eaten the day they're made. I just looked into my crystal ball again and there's good news: I saw you eating these with a
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