Cheese Straws

Granskad av UK receptredaktörerFörfattad av UK receptredaktörerUrsprungligen publicerad 29 jan 2026

Uppfyller patientens redaktionella riktlinjerGrundad. 2 min läsningstid

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These classic cheese straws are a staple of British buffet tables and afternoon tea spreads. Made with extra-sharp Cheddar and a subtle hint of cayenne pepper, they offer a sophisticated savoury crunch that shop-bought versions simply cannot match. The pastry is remarkably short and buttery, bubbling up in the oven to create a light, flaky texture that melts in the mouth.

This vegetarian recipe is incredibly versatile and serves as an excellent homemade gift or a quick addition to a weekend drinks tray. Because they use simple store-cupboard ingredients like plain flour and butter, you can whip up a fresh batch in less than half an hour. Serve them alongside a cool dip or enjoy them warm from the oven for the best flavour.

Ingredients for Cheese Straws

110g coarsely grated extra-sharp Cheddar (190g )
130g vetemjöl
3/4 stick cold unsalted butter, cut into tablespoons
1/2 teskedar salt
Rounded 1/8 teaspoons cayenne
1 1/2 tablespoons milk

How to make Cheese Straws

Preheat oven to 177°C with racks in upper and lower thirds.

Pulse cheese, flour, butter, salt, and cayenne in a food processor until mixture resembles coarse meal. Add milk and pulse until dough forms a ball.

Roll out dough on a lightly floured surface with a lightly floured rolling pin into a 12- by 10-inch rectangle (1/8 inch thick). Cut dough with a lightly floured pizza wheel or lightly floured sharp knife into 1/3-inch-wide strips. Carefully transfer to 2 ungreased baking sheets, arranging strips 1/4 inch apart. (If strips tear, pinch back together.)

Bake, switching position of sheets halfway through baking, until pale golden, 15 to 18 minutes. Cool completely on baking sheets on racks, about 15 minutes.

Haggipavlu Nemea '04

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