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A staple of the holiday season, my cheese straws recipe (using UK measurements for ease) makes having snacks for visitors a simple process.
This is a simple recipe for cheese straws using UK measurements and ingredients.
Contents
Why are cheese straws a good recipe to make?
I find it really convenient when guests pop round during the holidays to have something to be able to offer them than just a cup of tea or coffee. These cheese straws are a quick and simple snack which can be stored for a few days too.
I got fed up trying to find a good recipe which did not involve cups of flour, so made my own version using proper grams and millilitres (I much prefer the accuracy of grams!) Any variations you suggest, let me know in the comments.
Ingredients to make cheese straws
There are not many moving parts to this recipe. Flour, cheese, butter and milk will suffice. Those will get you a tasty cheese straw.
Essential
- Milk
- Flour
- Cheese
- Butter
Optional
- Cayanne pepper
- Mustard powder
Tasty additions
- Sourdough starter
- Chilli flakes (I use Birdseye chillies)
How to make a tasty cheese straw
The key to a good snap is the pin prick holes when lay out on the baking tray and a crisp and even cook. To get an even cook, the trick is to have a fine breadcrumb style mix before making into a dough.
- Step 1: Mix the butter and flour together to form bread crumbs style texture. Add in the cayenne and mustard powder. Add in the chilli flakes at this point too if using.
- Step 2: With a food processor or hand blender, add in the cheese and blitz everything together until you get a fine bread crumb texture.
- Step 3: With a food processor or hand blender, add in the cheese and blitz everything together until you get a fine bread crumb texture.
- Step 4: Gradually pour in the milk and sourdough starter (if using) and mix together to form a dough. Refrigerate the dough by wrapping it in cling film and placing in the fridge for at least an hour but ideally over night.
- Step 5 : Roll out on a floured surface and flatten dough with a rolling pin to approximately 5mm thick. Slice into 15cm by 2cm long pieces and then transfer each piece over to a pre greased (with butter) baking tray. Preheat the oven to 180℃.
- Step 6: On each slice using the cocktail stick, pierce a hole three or four times along the middle. This will allow escape of steam.
- Step 7 On each slice using the cocktail stick, pierce a hole three or four times along the middle. This will allow escape of steam.
- Step 8 Twist each piece three times from one end to form the twist on the straw.
- Step 9 Cover and place in the oven until ready to cook.
- Step 10 Cook for 15 minutes, turning the tray around half way through cooking for an even bake. Allow time to cool on a wire rack before trying the snap.
Variations on the typical cheese straw recipe
You can change out some of the ingredients to add and remove the items in the instructions section. Don't forget that the four top ingredients - flour, milk, butter and cheese - are essential. Everything else is optional.
This recipe is a vegetarian friendly recipe. However if you want you can make this cheese straw recipe with vegan cheese and oat milk if you want a vegan variation of the recipe.
Hints and tips to help you succeed
Add a splash of egg wash to the end before going in the oven to give it a golden brown finish. On top of the egg wash you could always sprinkle a few sesame seeds or black onion seeds for texture.
Use a stand mixer with dough hook at the stage you need to mix all the dough together. If you need to add a bit more liquid to get the mix to form then it is much easier to add gradually while a machine does the mixing.
Try using a different butter such as a garlic butter when making the cheese straw.
Getting a good snap with a cheese straw
Getting a good snap with the cheese straw is what separates a good recipe from a great one. To achieve a snap or crack the dough must have a way of allowing the steam to escape during cooking. This is why I add the holes, it lets the steam escape and provides a drier cook allowing for the snap to be achieved.
Storing cheese straws to eat later on
These will store for a few days in an air tight tub. I'd recommend serving the same day or the next day with a garlic dip or two - especially if you want to have a good snap on the cracker when breaking it in half. Any longer than a day and the cheese straw will lose the snap.
FAQ
I recommend using Cheddar or Cheshire, but if you can find a more mature style the flavour will come out stronger. Wetter cheese like Brie or Mozzarella don't work as well on their own, but will work if mixed with a harder cheese. Don't be afraid to really mix it up with 3, 4 or 5 different types of cheese in there.
Yes you absolutely can. The straw will need to be made differently to this recipe by spreading out the cheese over the pastry sheet and then rolling it up. But it will certainly work well.
The Recipe
Cheese Straws Recipe (UK measurements)
Equipment
- 1 Cocktail stick or pointy knife
Ingredients
- 180 g cheese Cheddar or Cheshire
- 180 g plain flour
- 60 ml milk
- 60 g butter
- ¼ teaspoon mustard powder
- ¼ teaspoon cayenne pepper
Optional
- 60 g Sourdough starter discard
- ½ teaspoon Chilli flakes
Instructions
- Mix the butter and flour together to form bread crumbs style texture.180 g plain flour, 60 g butter
- Add in the cayenne and mustard powder. Add in the chilli flakes at this point too if using.¼ tsp mustard powder, ¼ tsp cayenne pepper, ½ tsp Chilli flakes
- With a food processor or hand blender, add in the cheese and blitz everything together until you get a fine bread crumb texture.180 g cheese
- Gradually pour in the milk and sourdough starter (if using) and mix together to form a dough. Refrigerate the dough by wrapping it in cling film and placing in the fridge for at least an hour but ideally over night.60 ml milk, 60 g Sourdough starter discard
- Roll out on a floured surface and flatten dough with a rolling pin to approximately 5mm thick.
- Slice into 15cm by 2cm long pieces and then transfer each piece over to a pre greased (with butter) baking tray. Preheat the oven to 180℃.
- On each slice using the cocktail stick, pierce a hole three or four times along the middle. This will allow escape of steam.
- Twist each piece three times from one end to form the twist on the straw.
- When all are twisted, bake in the oven for 15 minutes. Turn the tray around half way through cooking to ensure even baking.
- Allow to cool on a cooling rack before eating.
Notes
Nutrition
Serving Suggestions
Why not try serving these cheese straws with:
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