Sharp Cheddar Cheese Straws
The secret here is resistance. You want the cheese to coat the flour without fully melting into it before the oven does the work. Keep your hands moving quickly so the butter stays solid.
Temperature control is your primary ingredient.
If the butter softens too much while mixing, the pastry will lose its layers and become tough instead of brittle. Keep your kitchen cool.
- food processor
- rolling pin
- parchment-lined baking sheet
- pastry wheel or sharp knife
What goes in.
- 8 ozextra-sharp cheddar, freshly grated
- 1 cupall-purpose flour
- 4 tbspunsalted butter, cubed and chilled
- 1/2 tspsalt
- 1/4 tspcayenne pepper
- 2 tbspice water
Preserving the butter bits
Pulse the processor only until the mixture resembles coarse cornmeal. If you over-process, you lose the flaky texture that defines a good straw.
The method.
Combine the dry ingredients and cheese
Place flour, salt, cayenne, and the cold cheddar into the processor. Pulse until the cheese is finely crumbled into the flour.
Add the fat
Add the cold butter cubes. Pulse 6 to 8 times until the texture looks like coarse, damp sand.
Bind the dough
Drizzle in the ice water and pulse until the dough just begins to clump. Turn it out onto a sheet of parchment and press it into a disk with your hands.
Roll and cut
Roll the dough into a rectangle roughly 1/8-inch thick. Use a pastry wheel to cut into long, thin strips, about 1/2-inch wide.
Bake
Transfer strips to the baking sheet, spacing them slightly apart. Bake at 375°F (190°C) for 15 to 18 minutes. They are finished when the cheese has rendered and the edges are a deep, toasted amber.
Other turns to take.
Herb-Infused
Add one tablespoon of finely minced fresh rosemary or thyme during the initial pulsing step.
Smoked Paprika
Swap the cayenne for smoked paprika to lean into a deeper, wood-fired aroma.
When it doesn't go to plan.
Always grate your cheese from a block; pre-shredded bags contain cellulose that prevents the cheese from binding properly with the flour.
If the dough feels sticky at any point, slide it into the freezer for 5 minutes before trying to roll or cut it.
Let the straws cool completely on the baking sheet; they will crisp further as the fat sets.
The ones that keep coming up.
Can I make these ahead of time?
You can prep the dough disk and wrap it in plastic for up to two days in the fridge. Roll and bake fresh for the best texture.
Why did my straws spread and lose their shape?
The butter likely became too warm before the dough hit the oven. Ensure your butter is firm and your water is ice-cold.
How real cooks make it.
No one’s shared their version yet. Be the first to put your kitchen on the map.
Cook this your way?
Share your version — your steps, your story. We’ll feature it right here.
Add your recipe