Cheese straws don’t shout. They’re not trendy. They don’t drip, ooze, or go viral.
But they never get left on the plate.
These Bero Cheese Straws? Buttery, sharp, with just enough bite from mustard and cayenne.
They snap, crumble, and melt — and if you get them right, they’ll be gone before they cool.
They’re brilliant as they are, or served with soup, salads, or drinks. And they’ll make you look far more impressive than the five ingredients and half an hour suggest.
Why You’ll Love It
- Sharp cheddar flavour with a gentle chilli warmth
- Proper old-school snack with everyday ingredients
- Freezes well, reheats like a dream
- No pastry rolling fuss — just mix, chill, cut, bake
- Works as a party nibble, side dish, or lunchbox filler
Ingredients
- 1⅔ cups plain flour (plus extra for dusting)
- 1¼ tsp dry mustard
- 1 tsp kosher salt
- ¼ tsp cayenne pepper
- 8 oz extra-sharp cheddar, coarsely grated
- ½ cup (4 oz) unsalted butter, softened
- 2 tbsp cold water
How to Make Bero Cheese Straws
- Heat your oven to 220°C (425°F). Line two trays with parchment.
- In a bowl, sift together the flour, mustard, salt, and cayenne.
- In a stand mixer (or with a wooden spoon and some effort), beat the cheese and softened butter together until smooth and spreadable.
- Add in the flour mix gradually. Beat slowly at first, then increase the speed or arm power once the mix is halfway there.
- Add the water. Keep mixing until the dough starts to clump together — it should feel soft but not sticky.
- Tip it out, knead briefly — maybe five turns — and shape into a rough block. Roll out between two sheets of parchment into a rectangle about 12×9 inches, ¼ inch thick.
- Chill the whole sheet (still flat on the tray) for 15 minutes. This firms it up and makes cutting easier.
- Slice into strips — about ¼ inch wide, 6 inches long. Space them out on the trays.
- Bake one tray at a time for 12–14 minutes, until golden and firm to the touch.
- Cool on the tray for 10 minutes, then move to a wire rack.
Common Mistakes and How to Dodge Them
Too soft to handle?
Your butter was likely too warm. Chill the dough briefly if needed.
Over-browned?
Every oven runs different. Check at 11 minutes and rotate the tray if needed.
Sticky when rolling?
Use parchment both sides and keep the flour light but present.
No snap?
They weren’t rolled thin enough or baked long enough. Look for golden edges.
Storage and Reheating
Fridge:
Keep in an airtight container for up to 3 days.
Freezer:
Freeze baked straws in layers between baking paper. Keeps for 2 months.
Reheat:
Oven: 180°C (350°F) for 5–7 minutes
Air fryer: 175°C (350°F) for 3–4 mins
Microwave: Not recommended — they go soggy
Frequently Asked Questions
Can I use a different cheese?
Yes. Any hard cheese works — Red Leicester, aged Gouda, even Parmesan. Just keep the weight roughly the same.
Can I make them milder?
Skip the cayenne or use just a pinch.
How do I keep the dough from cracking?
Let it warm slightly before rolling — cold but not rigid is ideal.
Why chill the dough before baking?
It helps keep the shape sharp and stops spreading.
Nutrition Facts (Per Serving)
- Calories: 150 kcal
- Fat: 11g
- Saturated Fat: 6g
- Carbs: 9g
- Protein: 6g
- Sodium: 210mg
- Cholesterol: 30mg
- Sugar: 0g
More Bero Recipe:
Bero Cheese Straws
Description
Buttery, sharp, and gently spiced — these Bero Cheese Straws are as simple as they are irresistible. Old-school flavour, modern reliability.
Ingredients
Instructions
- Preheat oven to 220°C. Line two trays.
- Mix flour, mustard, salt, cayenne.
- Beat cheese and butter until smooth.
- Add flour mix gradually, then water.
- Knead lightly, roll to ¼ inch, chill 15 mins.
- Cut into ¼-inch strips.
- Bake 12–14 mins. Cool on tray 10 mins, then rack.
Notes
- For cleaner slicing, chill the dough well
- Swap cheese types for variation
- Watch oven closely — they brown fast in the last 2 minutes
- Store airtight; refresh in oven if needed