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Cheesestraws

Crisp, buttery, and packed with bold cheddar flavor — these savory straws are baked to golden perfection and impossible to resist.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course Appetizer, Snack
Cuisine Caribbean, Grenada
Servings 12 Straws

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.