Derby Day Cheese Straws (Printable Version)

Buttery cheese straws with sharp cheddar, Parmesan, and cayenne for a crisp, flavorful snack.

# What You Need:

→ Dairy

01 - 1½ cups sharp cheddar cheese, freshly grated
02 - ½ cup Parmesan cheese, finely grated
03 - ½ cup unsalted butter, cold and cubed

→ Pantry

04 - 1¼ cups all-purpose flour
05 - ½ teaspoon cayenne pepper
06 - ½ teaspoon fine sea salt
07 - ¼ teaspoon freshly ground black pepper

→ Optional

08 - 1 to 2 tablespoons cold water as needed

# How-To:

01 - Preheat oven to 375°F. Line a baking sheet with parchment paper.
02 - In a food processor, combine cheddar, Parmesan, flour, cayenne, salt, and black pepper. Pulse until evenly mixed.
03 - Add cold butter cubes and pulse until mixture resembles coarse breadcrumbs with pea-sized butter pieces visible.
04 - If dough appears too dry, add cold water one tablespoon at a time, pulsing gently until dough just begins to come together without becoming wet.
05 - Transfer dough to a lightly floured surface and roll into a rectangle approximately ¼ inch thick.
06 - Cut dough into strips ½ inch wide and 6 inches long using a sharp knife or pastry cutter.
07 - Transfer strips to prepared baking sheet, spacing them slightly apart to allow for even browning.
08 - Bake for 12 to 15 minutes until edges are golden brown and straws are crisp throughout.
09 - Let straws cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely before serving.

# Expert Advice:

01 -
  • They come together faster than you'd think, leaving plenty of time to handle actual party preparations instead of being stuck in the kitchen.
  • The combination of sharp cheddar and Parmesan creates a depth that makes people actually pause mid-conversation to ask what they're eating.
  • Once you taste one warm from the oven, you'll understand why a batch of two dozen disappears in minutes every single time.
02 -
  • The butter must be cold, or you'll end up with a greasy dough that bakes into something closer to a thick cracker than a delicate straw.
  • Don't skip letting them cool on the wire rack; pulling them off the hot sheet and stacking them while warm will trap steam and soften them within minutes.
03 -
  • Use a food processor for mixing rather than your hands; it keeps the butter cold and ensures even distribution without overworking the dough.
  • If the dough seems to resist rolling, let it rest covered on the counter for five minutes and it becomes much more cooperative.
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