Derby Day Cheese Straws (Printer-Friendly)

Buttery cheddar and Parmesan straws with cayenne, baked crisp and ideal for savory snacking.

# What You'll Need:

→ Dairy

01 - 1.5 cups sharp cheddar cheese, freshly grated
02 - 0.5 cup Parmesan cheese, finely grated
03 - 0.5 cup unsalted butter, cold and cubed

→ Pantry

04 - 1.25 cups all-purpose flour
05 - 0.5 teaspoon cayenne pepper
06 - 0.5 teaspoon fine sea salt
07 - 0.25 teaspoon freshly ground black pepper

→ Optional

08 - 1 to 2 tablespoons cold water as needed

# How To Make:

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 cubed butter and pulse until the mixture resembles coarse breadcrumbs.
04 - If dough appears too dry, add cold water one tablespoon at a time until dough just comes together.
05 - Turn dough onto a lightly floured surface and roll into a rectangle approximately 0.25 inch thick.
06 - Cut dough into strips about 0.5 inch wide and 6 inches long using a pastry cutter or chef's knife.
07 - Transfer strips to prepared baking sheet, spacing them slightly apart to allow for even baking.
08 - Bake for 12 to 15 minutes until golden and crispy.
09 - Cool on baking sheet for 5 minutes, then transfer to wire rack to cool completely.

# Expert Tips:

01 -
  • They're done in 30 minutes flat, which means you can go from flour-dusted hands to serving them warm and still make the race.
  • The buttery, snappy texture is ridiculously addictive—guests genuinely can't stop eating them once they start.
  • They taste fancy and impressive but require only basic tools and a food processor, so there's no stress involved.
02 -
  • If your straws come out soft instead of crispy, your oven temperature might be running low—invest in an oven thermometer because it changed everything for me.
  • Don't skip the cooling step on the baking sheet; they continue crisping up as they cool, and that extra 5 minutes makes the difference between snappy and mediocre.
03 -
  • Twist the dough strips before baking for a decorative spiral look that also catches more heat and crisps up faster.
  • If you're feeling fancy, sprinkle a tiny pinch of fleur de sel on top right after they come out of the oven so it catches on the melted cheese and creates little bursts of salt.
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