This easy and delicious recipe for Mary Berry’s Cheese Straws is a quick snack perfect for entertaining or enjoying with a cup of tea. With a crispy texture and cheesy flavor, these straws can be made using common ingredients like cheddar and parmesan, making them a flexible treat everyone will love.
Ingredients Needed
- 250g (9oz) cold butter, cubed
- 55g (2oz) semolina
- 400g (14oz) plain flour (all-purpose flour)
- 1 tsp mustard powder
- ¼ tsp cayenne pepper
- 150g (5oz) mature Somerset Cheddar, coarsely grated
- 150g (5oz) Parmesan, coarsely grated, plus about 4 tbsp finely grated, to garnish
- 1 egg, beaten
- A little milk
How To Make Cheese Straws
- Preheat the Oven: Preheat the oven to 200°C (Fan 180°C/Gas 6). Line 2 large baking sheets with non-stick baking paper.
- Make the Dough: Measure the butter, semolina, flour, mustard powder, cayenne pepper, and a little salt into a food processor. Whiz until the mixture looks like breadcrumbs.
- Combine Ingredients: Add the Cheddar, Parmesan, and egg, then whiz again for a short time, just until the dough comes together.
- Shape the Dough: Remove the dough from the processor, divide it into two equal pieces, and shape each piece into a rectangle on a floured work surface. Roll each piece of dough into a rectangle about 46 x 16cm (18 × 6½in) and about 8mm (⅓in) thick.
- Add Toppings: Brush the milk over the top of the dough and sprinkle with the finely grated Parmesan. Slice each rectangle into roughly 25 strips.
- Bake the Straws: Carefully lift each straw onto the prepared baking sheets and bake in the preheated oven for about 18 minutes or until golden brown.
- Cool and Serve: Leave to cool on the baking sheet until the straws have hardened and are easy to handle. Serve cold.
Recipe Tips
- Use Cold Butter: Make sure your butter is very cold. This helps the cheese straws stay crisp and flaky after baking.
- Don’t Overwork the Dough: Mix the ingredients just until they come together. Overworking the dough can make the straws tough instead of light and crisp.
- Chill the Dough: After shaping the dough, chill it in the fridge for about 30 minutes before baking. This helps the straws keep their shape and enhances the texture.
- Cut Even Strips: When slicing the dough into strips, try to make them the same size. This ensures they bake evenly and all reach the same golden color.
How To Store Leftovers?
- Refrigerate: First, let the leftover cheese straws cool until they reach room temperature. Then, place them in an airtight container. They can be stored in the fridge for up to 1 week.
- Freeze: Allow the cheese straws to cool completely before placing them in a freezer-safe container or bag. They can be frozen for up to 2 months. To enjoy, remove the straws from the freezer and let them thaw at room temperature for about 30 minutes before serving.
Nutrition Facts
Serving Size: 1 of 50 servings
- Calories: 320
- Total Fat: 23g
- Saturated Fat: 12g
- Cholesterol: 25mg
- Sodium: 500mg
- Total Carbohydrate: 21g
- Dietary Fiber: 1g
- Sugars: 1g
- Protein: 4g
Try More Mary Berry Recipes:
- Mary Berry Chocolate Courgette Cake
- Mary Berry Suet Pastry
- Mary Berry Broccoli Quiche
- Mary Berry Date And Walnut Scones
Mary Berry Cheese Straws
Description
This easy and delicious recipe for Mary Berry’s Cheese Straws is a quick snack perfect for entertaining or enjoying with a cup of tea. With a crispy texture and cheesy flavor, these straws can be made using common ingredients like cheddar and parmesan, making them a flexible treat everyone will love.
Ingredients
Instructions
- Preheat the Oven: Preheat the oven to 200°C (Fan 180°C/Gas 6). Line 2 large baking sheets with non-stick baking paper.
- Make the Dough: Measure the butter, semolina, flour, mustard powder, cayenne pepper, and a little salt into a food processor. Whiz until the mixture looks like breadcrumbs.
- Combine Ingredients: Add the Cheddar, Parmesan, and egg, then whiz again for a short time, just until the dough comes together.
- Shape the Dough: Remove the dough from the processor, divide it into two equal pieces, and shape each piece into a rectangle on a floured work surface. Roll each piece of dough into a rectangle about 46 x 16cm (18 × 6½in) and about 8mm (⅓in) thick.
- Add Toppings: Brush the milk over the top of the dough and sprinkle with the finely grated Parmesan. Slice each rectangle into roughly 25 strips.
- Bake the Straws: Carefully lift each straw onto the prepared baking sheets and bake in the preheated oven for about 18 minutes or until golden brown.
- Cool and Serve: Leave to cool on the baking sheet until the straws have hardened and are easy to handle. Serve cold.
Notes
- Use Cold Butter: Make sure your butter is very cold. This helps the cheese straws stay crisp and flaky after baking.
- Don’t Overwork the Dough: Mix the ingredients just until they come together. Overworking the dough can make the straws tough instead of light and crisp.
- Chill the Dough: After shaping the dough, chill it in the fridge for about 30 minutes before baking. This helps the straws keep their shape and enhances the texture.
- Cut Even Strips: When slicing the dough into strips, try to make them the same size. This ensures they bake evenly and all reach the same golden color.
Mary Berry Cheese Straws