Derby Day Cheese Straws (Printable)

Buttery, crispy cheese straws spiced with Parmesan and cayenne, ideal for savory snacking or party bites.

# Required Ingredients:

→ 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

# Directions:

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

# Expert Suggestions:

01 -
  • They're ready in 30 minutes flat, which means you can make them the day of without stress or advance planning required.
  • Once you taste the contrast between the buttery-crisp exterior and that sharp cheddar-Parmesan punch, regular crackers will feel boring forever.
  • They're foolproof enough for a beginner but impressive enough to make people think you've been practicing French pâte brisée all your life.
02 -
  • The biggest mistake people make is using room-temperature butter or mixing the dough by hand too much, which melts the butter and creates tough straws instead of crispy ones.
  • If your straws come out a little soft instead of snappy, they might not have baked long enough; next time, give them those full 15 minutes or even a minute or two more.
03 -
  • Grate your cheese fresh and keep it cold; this single decision is what separates these from texture disasters.
  • If you're making these for a party, cut and freeze the raw straws on a sheet pan, then bake them straight from the freezer, adding just a minute or two to the baking time for fresh-baked magic without the day-of stress.
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