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Perfect Cheese Straws

Cheese Straws

I don’t know why supermarkets find it so hard to make good cheese straws, but whenever you buy some they’re always disappointing. A good cheese straw should be really tasty, crisp and very moreish and these are!

It’s always worth making double quantities, as your family are bound to flock in like locusts as soon as they’re out of the oven and devour half of them before you manage to beat them off…

Just follow this recipe and you’ll have the best cheese straws around this Christmas. If you store them and your tin turns out not to be completely air-tight they may go a little soft. It’s not the end of the world if that happens, just pop them on a baking sheet and put them in the oven at 120 degrees for 5 minute and they’ll crisp right up!

Cheese Straws


  • 2oz / 50g self raising flour
  • 1oz / 25g butter or soft margarine
  • 4oz / 100g strong or extra-mature cheddar
  • Pinch of cayenne pepper
  • Salt and pepper
  • Water


  • Rub the butter into the flour until it resembles a bread-crumb type mixture. Add in the finely-grated cheese, seasoning and about a tablespoon of water until it comes together as a dough.
  • Roll out to about 5mm thick
  • Cut into thin strips and transfer to a baking tray
  • Bake for 7 minutes at 190 degrees C.

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