Cheesestraws
Crisp, buttery, and packed with bold cheddar flavor — these savory straws are baked to golden perfection and impossible to resist.
Equipment
- mixing bowl For combining all your ingredients. Medium or large works best.
- Spatula or Spoon To help mix the dough without overworking it.
- Sifter (Optional) To sift the flour for a lighter texture, especially if your flour is compact.
- grater For finely grating your cheddar cheese (this step really matters for texture!).
- baking sheet Lined with parchment paper for easy cleanup and even baking.
- Piping Bag or Ziplock Bag Use with a star tip or simply snip the corner to pipe your cheesestraws into fun shapes.
Ingredients
- 1 cup finely grated cheddar cheese room temperature
Recommended brands: Anchor Vegetarian Cheddar, Cabot White Cheddar, or Cracker Barrel White Cheddar
- 1 cup all purpose flour will use about 3/4 cups
- 4 tbsp cold unsalted butter ,cut into small cubes
- 1 tbsp yellow mustard
- A pinch of salt (only if cheese is mild)
Optional Add-Ins
- 1/2 tsp grated onions
- A pinch of hot pepper or paprika for heat and color
Instructions
- Preheat oven to 325°F (165°C).
- Line a baking sheet with parchment paper.
- In a mixing bowl, cream the grated cheese until soft and slightly paste-like.
- Add cold butter and mustard (and any optional ingredients). Mix by hand with a spatula or fork until the mixture is combined but not airy.
- Avoid electric mixers — they add too much air and can make the texture cakey.
- Add flour gradually, mixing until the dough is smooth, flexible, and spreadable — but still firm enough to hold its shape.
- You may not need the full 1 cup. Start with ¾ cup and adjust as needed.
- Scoop the dough into a piping bag with a star tip (or use a ziplock with the corner snipped).
- Pipe into straws, small logs, or decorative swirls on your baking sheet.
- Bake for 15–20 minutes, or until the bottom edges are just turning golden brown.
- For crispier straws, bake closer to 18–20 minutes.
- Let cool for 5–10 minutes. Enjoy warm or at room temp.
Notes
Tip:
Add ½ tsp of cold water at a time and gently mix until the dough becomes smooth and pipeable.
Make sure your cheese is finely grated and moist — overly dry cheese can affect the dough.
