These Cheese Straws are incredibly addictive. They’re quick and easy to make which is good because they won’t last long and you’ll be making more very soon!
Cheese Straws are quick and simple to make
Cheese is something people are very passionate about. And who can blame them when you can use it to make tasty little things like these Cheese Straws!
A good thing about these is how easy they are to make. You don’t need a mixer or any fancy equipment which makes them great for children to help out with.
As well as being easy to make, they only take around 10 minutes to bake! This means you have no excuse to whip up a batch when you have a spare few minutes.
Which cheese is best to use?
I tend to use cheddar cheese for these Cheese Straws. That is because I always have some in the fridge. My preference is extra mature cheddar because I like the extra saltiness it has.
If you wanted to use another cheese, you could use another hard cheese. Gouda or Gruyere would work well either by themselves or as a mixture with cheddar.
Make your Cheese Straws as neat or rustic as you like
If you want to make the Cheese Straws as perfect looking as possible, you can trim off the edges. This will leave you with a rectangle you can then divide into equal sized straws. The excess you cut off can then be re-rolled and cut again.
Unless you are particular about things looking perfect, I wouldn’t bother with this. Handling the dough as little as possible is the main aim and no one will complain about the Cheese Straws not all being the same size.
It should be quite easy to get the middle dough cut into perfect looking straws though. Those can be the ones you present to fussy guests and the outside ones can be chefs perks!
Cheese Straws baking tips
Try to work the dough as little as possible. When you are bringing the dough together in the bowl, don’t try to knead it.
Gently bring all of the breadcrumb like dough together and then turn it out onto the floured surface. When you are rolling it, again be gentle with it.
When you turn the dough out onto the floured surface it might feel slightly damp. Don’t worry about this because the flour from your work surface will firm the dough up slightly.
Make sure you flour your rolling pin as well as the surface to avoid sticking.
I use a pallet knife to cut divide the dough into straws. It is easy because you can then use it to transfer them to the baking tray too.
Need more cheesy goodness? Check out my Cheese Scones and Cheese & Marmite Palmiers.
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Cheese Straws
These Cheese Straws are incredibly addictive. They're quick and easy to make which is good because they won't last long and you'll be making more very soon!
Ingredients
- 100 g self raising flour
- ¼ tsp salt
- ¼ tsp mustard powder
- ¼ tsp cayenne pepper
- 50 g margarine
- 70 g cheddar cheese
- 1 large egg
To finish
- 1 tbsp semi skimmed milk
- 15 g cheddar cheese
Instructions
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Heat the oven to 180ºC (fan assisted, 200°C non fan) and spray two baking tray with oil or line with a silicone mats
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In a large bowl mix together the flour, salt, mustard and cayenne pepper
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Add the margarine and rub into the flour using the tips of your finger tips until it resembles breadcrumbs
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Add the cheese and egg and mix until the dough has just started to form a ball
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Lightly dust your surface and roll the dough until it is approximately 5mm thick
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Cut the dough into strips, as big or as small as you like and then put them on the baking tray
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Brush each straw with milk and sprinkle with cheese put in the oven for 10-12 minutes until golden
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Leave to cool completely on a wire rack before storing
Recipe Notes
Keep in an airtight container for 2 days.
Nutritional information is given as a guide only and my vary.
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These are awesome.
They usually last about 5 minutes when she bring them into work as we all love them so much <3
These would make such a delicious appetiser and snack! Love the addition of mustard and cayenne for a little extra kick 🙂
These cheese straws look delicious and I love that they have a bit of a spice. I don’t think they would last very long in our house!
Thank you. The cayenne and mustard powder really enhances the flavour of the cheese. They never seem to last very long 🙂
I would devour the lot!
Haha that’s the only issue!