the thickness of your straws. They should smell toasty and cheesy, and the edges should look crisp, not pale.
Remove the baking sheet from the oven and let the cheese straws cool on the pan for 5 minutes to firm up, then carefully transfer them to a wire rack to cool completely. They will crisp more as they cool. Repeat with the remaining baking sheet(s) of dough.
Once fully cooled, pile the cheese straws onto a white ceramic plate or tuck them into a tin. Store any leftovers (if
