Derby Day Cheese Straws (Print Version)

Buttery cheese straws with Parmesan and cayenne, ideal for snack or party serving.

# 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 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.
03 - Add the cold butter 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. Roll into a rectangle about 0.25 inch thick.
06 - Cut into strips about 0.5 inch wide and 6 inches long.
07 - Transfer the strips to the prepared baking sheet, spacing slightly apart.
08 - Bake for 12 to 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 ready in 30 minutes flat, which means you can go from zero to party-ready faster than you'd think possible.
  • The butter makes them genuinely crispy in a way that feels like a small culinary victory every single time.
  • Sharp cheddar and Parmesan create this savory depth that keeps people reaching for just one more, even when they're full.
02 -
  • Room-temperature cheese won't incorporate properly into the dough, and warm butter will give you a greasy, dense result instead of those beautiful, flaky layers you're after.
  • The dough is forgiving about water; it's better to be slightly too dry and add water gradually than to accidentally make a wet mess that requires flour adjustments.
03 -
  • Grate your cheese fresh right before you cook—the difference between fresh and pre-shredded is genuinely night-and-day for texture and flavor.
  • If your dough cracks at the edges while rolling, just patch it gently with your hands; a little moisture from your fingers actually helps it seal.
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