Derby Day Cheese Straws (Printable)

Buttery, crispy cheese straws with sharp cheddar, Parmesan, and a hint of cayenne.

# What You'll 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 - 1–2 tablespoons cold water as needed

# How-To Steps:

01 - Preheat the 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 to mix evenly.
03 - Add the cold butter cubes and pulse until the mixture resembles coarse crumbs.
04 - If the dough is too dry, add cold water 1 tablespoon at a time until the dough just comes together.
05 - Turn the dough out onto a lightly floured surface and roll into a rectangle approximately ¼ inch thick.
06 - Cut into strips approximately ½ inch wide and 6 inches long.
07 - Transfer the strips to the prepared baking sheet, spacing slightly apart.
08 - Bake for 12–15 minutes or until golden and crisp.
09 - Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

# Expert Advice:

01 -
  • They're ridiculously easy to whip together but taste impressive enough to fool anyone into thinking you spent hours in the kitchen.
  • The combination of sharp cheddar and Parmesan creates a savory depth that keeps people reaching for just one more.
  • A single batch yields enough to share, and they stay crisp for days if you can resist eating them all at once.
02 -
  • The dough should hold together just barely when pinched, and if it seems too crumbly, add water one teaspoon at a time because too much moisture will make them cake-like and dense instead of light and crispy.
  • Don't skip the cooling step on the baking sheet, because those first few minutes are crucial for them to crisp up properly and stay crunchy when stored.
03 -
  • Keeping your butter in the freezer until the absolute last moment before adding it to the food processor is the secret that separates crispy, delicate straws from dense, heavy ones.
  • If you want them twisted for a prettier presentation, gently twist each strip two or three times before placing it on the baking sheet, and they'll hold that shape as they bake and crisp up.
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