Cheese Straws

    23 mins

    This is a great snack anytime. The kids just love them.

    44 people made this

    Makes: 12 

    • 1/2 cup butter, softened
    • Melted butter, for greasing
    • 1 (8 ounce) package shredded Cheddar cheese
    • 60 g butter, chopped
    • 1 cup all-purpose flour
    • 3/4 cup finely grated tasty Cheddar cheese
    • 1/4 teaspoon salt
    • 1/4 cup finely grated Parmesan cheese
    • 3/4 cup plain flour, sifted
    • 1/2 teaspoon ground sweet paprika
    • Pinch of cayenne pepper
    • 1/2 teaspoon salt
    • 1 tablespoon cold water
    • 1 egg, lightly beaten

    Prep:15min  ›  Cook:8min  ›  Ready in:23min 

    1. Preheat oven to 450 degrees F (230 degrees C).
    2. Preheat the oven to 180°C. Brush two flat baking trays with melted butter and line with nonstick baking paper. (The butter will prevent the paper from moving around on the tray.)
    3. In a mixing bowl, combine the cheese and butter. Blend in the flour and salt. Form the mixture into 6 balls. Roll the balls into slender "snakes." Cut each "snake" into 4 straws. Bake the straws for about 8 minutes, or until golden brown.
    4. Cream the butter and the Cheddar and Parmesan cheeses together in a medium bowl until well combined. Add the flour, paprika, cayenne pepper, salt and water and mix with a wooden spoon until the dough comes together in a ball. Turn the dough out on a lightly floured surface and press into a square. Wrap the dough in greaseproof paper and place in the refrigerator for 1 hour to chill.
    5. Roll the dough out between two sheets of nonstick baking paper into a 24 x 20 cm rectangle 5 mm thick. Trim the edges of the pastry. Cut the dough into straws 10 cm long by 15 mm wide. Place the straws on the prepared trays, allowing a little room between each straw. Refrigerate the trays for 10 minutes, or until the dough is firm.
    6. Brush the cheese straws with lightly beaten egg and bake for 10–12 minutes, or until the straws are light golden and firm to the touch. (Halfway through the cooking time, swap over the top and bottom trays in the oven.) Allow the cheese straws to cool on the baking trays for 5 minutes before transferring them to a wire rack to cool completely.

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    Reviews in English (35)


    I made these for my family in hopes they would gobble them up..especially since my little guy is fond of cheese, but these were not well recieved. I ended up eating most of them because I hated to see them go to waste. Mine were really crumbly and didn't stay together too well. I did like the taste and texture, but probably won't attempt these again unless I have a specific request. I have found other recipes with similar ingredients that sound promising. Maybe I'll give them a shot as well. Thanks anyway.  -  17 Mar 2003  (Review from Allrecipes US | Canada)


    I added some spices to mine---paprika, and a little parmesan cheese. I also added a few tablespoons of water and a little more flour. We rolled them out like snakes. Also, I think the ratio of flour to cheese is off in this recipe, so I added a little more cheese. I think the secret here is to make a workable dough. If your dough is not workable, add more flour, or if its too dry, add a sprinkling of water. A little baking powder helps them not be so flat.  -  18 Oct 2006  (Review from Allrecipes US | Canada)


    i just made these, and the dough is hard to work with. i plan to try again, and handle the dough differently. i would suggest really working and mixing the dough by hand, then sticking in the fridge for a few minutes, because i had some straws turn out good, and some just melt on the cookie sheet. then after forming the balls i suggest sticking then in the fridge again for about 15-20 minutes to make it easier to roll the straws. also, i used parchment to line my cookie sheet, and i'm glad i did. i also used a spicey cheddarjack cheese for a little kick. these would be great with some sort of dipping sauce, maybe ranch with when using a spicey cheese, or a marinara when using a parmesan or mozzerela cheese. good recipe, just takes some practice i think.  -  27 Nov 2002  (Review from Allrecipes US | Canada)