Cheese Straws


Welcome back to #TastyTuesday! I couldn’t decide what to make this week, mainly because I am in an “I’m tired of cooking” mood. That has been going on for a few weeks now and I’m hoping the feeling turns around soon. Because families. For some reason they want to eat at regular intervals every single day. But nevermind about that.

Cheese straws are something you will see at any party—great with drinks, a not-too-filling appetizer, easily (and cheaply) procured from your local grocery store. I’ve never made them, preferring to pluck a box or two off the shelf when I need some. Having made these, however, I may consider making my own from now on, if I’m in the mood to bake and not feeling too pressed for time. They are delicious still warm—buttery, flaky, cheesy. Oh, what’s not to love?

Cheese Straws
makes about 2 dozen

2 cups/220 grams flour
freshly ground black pepper
4 ounces butter
1 beaten egg
1-2 Tablespoons water
1-1/2 cups grated sharp Cheddar cheese
1/2 cup grated Parmesan cheese
paprika, optional

1. Sift the flour together with a pinch of salt and pepper in a mixing bowl. Rub in the butter until the mixture resembles coarse crumbs. Stir in the beaten egg, 1 Tablespoon of water and the cheeses. Mix to a rough dough. If the dough seems too dry, add the other Tablespoon of water.

2. Roll the dough into a ball, wrap it in waxed (greaseproof) paper and store in the fridge for half an hour.

3. Preheat the oven to 200°C/400°F/Gas Mark 6.

4. Roll out the dough in the shape of a rectangle on a lightly floured surface. It should be about 1-inch thick.

5. Using a pastry cutter or a sharp knife, cut the pastry into sticks, 1/2-inch wide and 4 inches long. Place the strips on 2 large baking sheets and bake in the oven for 8 to 10 minutes or until the sticks are a pale golden color.

6. Transfer the cheese straws to a wire rack. When they have cooled slightly, dip the ends in a little paprika, if desired. Serve while still warm.

Tasty Tuesdays on

2 thoughts on “Cheese Straws

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