Cheese Straws
This Cheese Straws recipe makes crisp, buttery nibbles with mature Cheddar and a gentle mustard warmth. They suit a hot South African Christmas beautifully: bake them before the kitchen gets warm, then serve at room temperature while everyone gathers for cold drinks.
The dough is a simple cheese-rich pastry, cut into straight strips rather than twisted. Finely grate the cheese so it mixes evenly, and keep the butter cold for a short, crumbly bite. A brief rest in the fridge makes the dough easier to handle in summer.
Set out a small plate before lunch and keep the rest covered until needed. They are lovely alongside olives, cherry tomatoes and chilled sparkling apple juice, without needing last-minute oven space.
Ingredients
Instructions
- 1Mix the cake wheat flour, mustard powder and optional cayenne pepper in a bowl. Rub in the cold butter with your fingertips until the mixture resembles coarse breadcrumbs.
- 2Stir in the finely grated Cheddar. Add the egg yolk and mix with a table knife, then squeeze a little dough together. If it will not hold, add ice-cold water 5 ml at a time, using only enough to bring it together.
- 3Gently press the dough into a flat rectangle without kneading. Wrap and refrigerate for 30 minutes.
- 4Heat the oven to 180 °C, or 160 °C fan-assisted. Line two baking trays with baking paper.
- 5On a lightly floured surface, roll the dough about 5 mm thick. Cut into strips roughly 10 cm long and 1.5 cm wide. Gently press together and reroll the scraps once; aim for about 32 straws.
- 6Transfer the strips to the prepared trays, leaving about 2 cm between them. Refrigerate the trays for 10 minutes to firm the pastry before baking.
- 7Bake for 15–18 minutes, until golden with lightly browned edges. If baking both trays together, swap their positions halfway through and remove any thinner straws as soon as they are ready.
- 8Leave on the trays for 5 minutes, then carefully transfer to a wire rack. Cool completely before serving or packing away; the straws become crisper as they cool.
Nutrition (per serving)
- Calories
- 241 kcal
- Carbohydrates
- 15 g
- Protein
- 7 g
- Fat
- 18 g
- Saturated fat
- 11 g
- Sugar
- 0.2 g
- Fibre
- 0.5 g
- Sodium
- 120 mg
- Cholesterol
- 74 mg
Estimated values based on the ingredients used.
Notes
Christmas tips
- Bake early in the morning, before the summer heat builds up, and serve at room temperature with cold drinks.
- Keep the dough cold. If it becomes greasy or difficult to lift, slide it onto a tray and refrigerate briefly before continuing.
- For advance preparation, freeze the unbaked strips on a tray, then pack into a freezer container for up to 1 month. Bake from frozen, allowing a few extra minutes.
- Cool completely before storing in an airtight tin for up to 3 days in a cool, dry place. On humid days, put out small batches so the rest stay crisp.
Frequently asked questions
Can I use a different cheese?
A firm, well-flavoured cheese such as mature Gouda can replace the Cheddar by weight. Avoid soft or very moist cheeses, which change how the pastry handles and bakes.
Why are my cheese straws tough?
Too much water or kneading can make the pastry tough. Add water sparingly, stop mixing as soon as the dough holds together and reroll scraps only once.
How do I crisp them up again?
Spread them on a baking tray and warm at 160 °C, or 140 °C fan-assisted, for 4–6 minutes. Watch carefully to prevent over-browning, then cool on a rack before serving.
