In the bowl of a food processer, combine the flour, feta, butter, salt, and chili flakes. Pulse briefly—about 6 times—until the mixture resembles coarse breadcrumbs. Add the crème fraîche and process for another 10 to 15 seconds, or until the mixture starts to clump together and form a ball.

Transfer the cheese dough to a floured surface. Divide mixture in half and shape into rounds. Wrap each piece in plastic wrap and refrigerate for 30 minutes.

Heat oven to 350°F. Lightly grease a baking sheet.

Using a floured rolling pin, roll one piece of dough into a large rectangle, about ¼-inch thick and up to 10 inches long. Using a sharp knife, cut the dough into long, thin strips, about ½-inch wide. Repeat with the other piece of dough.

Carefully transfer the strips to prepared baking sheet and bake for about 15 to 18 minutes or until a deep golden brown. Let the straws cool on the sheet for a few minutes and then transfer to a wire rack to cool completely. Best eaten within one day.