Savory Cheese Straws (Print version)

Crispy, golden cheese straws with a touch of spice, perfect for sharing or alongside soups.

# Ingredient List:

→ Dairy & Cheese

01 - 1 cup sharp cheddar cheese, finely grated (120 g)
02 - 2 tablespoons unsalted butter, cold and diced (30 g)

→ Dry Ingredients

03 - 1 cup all-purpose flour (125 g)
04 - 1/2 teaspoon baking powder
05 - 1/2 teaspoon fine sea salt
06 - 1/4 teaspoon cayenne pepper (optional)

→ Liquids

07 - 2 to 3 tablespoons cold water

→ For Finishing

08 - 1 egg, beaten (for brushing)
09 - 1 tablespoon sesame seeds or poppy seeds (optional, for garnish)

# How To Make It:

01 - Set the oven to 375°F and line a baking sheet with parchment paper.
02 - In a mixing bowl, whisk together flour, baking powder, salt, and cayenne pepper.
03 - Add cold diced butter and rub with fingertips until the mixture resembles coarse crumbs.
04 - Stir in finely grated cheddar cheese evenly through the mixture.
05 - Add cold water gradually, one tablespoon at a time, mixing until a stiff dough forms.
06 - Lightly flour a surface and roll dough into a 10 x 5 inch rectangle approximately 1/4 inch thick.
07 - Slice dough into thin strips about 1/2 inch wide and 5 inches long.
08 - Place strips on the baking sheet and gently twist each for a decorative effect if desired.
09 - Brush each strip with beaten egg and sprinkle with sesame or poppy seeds if using.
10 - Bake for 12 to 15 minutes until golden and crisp.
11 - Transfer to a wire rack to cool completely before serving.

# Expert Advice:

01 -
  • They come together in less than half an hour, which means you can make them on a whim when guests text theyre on their way.
  • The dough is forgiving and doesnt demand precision, just cold butter and a light hand.
  • Theyre endlessly adaptable, you can make them mild and buttery or add enough cayenne to make your lips tingle.
02 -
  • If you add too much water, the dough will be sticky and hard to roll, so go slowly and stop as soon as it holds together.
  • Dont skip chilling the butter, warm butter makes the dough greasy and the straws wont puff properly.
  • Let them cool fully before you stack or store them, otherwise they soften and lose their snap.
03 -
  • Grate the cheese finely so it melts evenly into the dough and doesnt leave pockets of grease.
  • Twist the straws gently, if you pull too hard theyll snap or unravel in the oven.
  • Taste the dough before you roll it out and adjust the cayenne or salt if needed, this is your chance to get it right.

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