Instructions: * Preferably a low-protein brand, like Martha White, Red Band or White Lily

Preheat oven to 350 degrees.

Into a large mixing bowl, sift together flour, salt and cayenne, then add the butter. Work the mixture with your fingertips until it resembles coarse meal. Add the two cheeses and continue working the dough with your fingers until it is no longer crumbly.

On a lightly floured work surface, roll out half the dough into a rectangle about 1/4 inch thick. Cut into strips about 1/4 inch wide and 4 to 5 inches long. (A pizza cutter is an easy way to cut these.) Place strips on an ungreased baking sheet and bake until just barely brown, about 20 minutes. Let the straws cool, then use a spatula to remove them. Repeat with remaining dough. Store in an airtight container between layers of wax paper, up to 1 week. Baked straws also can be frozen in a freezer container between layers of wax paper.

Makes about 6 to 7 dozen straws.

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