Derby Day Cheese Straws (Printable)

Buttery cheese straws with cheddar, Parmesan, and cayenne, baked to golden crisp perfection.

# What You Need:

→ 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

# How To Make It:

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 to combine evenly.
03 - Add cold butter cubes 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 and roll into a rectangle approximately ¼ inch thick.
06 - Cut dough into strips approximately ½ inch wide and 6 inches long.
07 - Transfer strips to prepared baking sheet with slight spacing between each piece.
08 - Bake for 12 to 15 minutes until golden and crispy.
09 - Cool on baking sheet for 5 minutes, then transfer to wire rack for complete cooling.

# Expert Suggestions:

01 -
  • They're ready in 30 minutes flat, which means you can make them the morning of your gathering without stress.
  • The combination of sharp cheddar and Parmesan creates a flavor that feels fancy but tastes like something you'd crave at midnight.
  • One batch makes 24 straws, and they store beautifully in an airtight container for days, though they never last that long.
02 -
  • Cold ingredients matter more than you'd think—warm butter means tough straws instead of flaky ones, so plan ahead or pop your cubed butter back in the freezer for 10 minutes.
  • Don't overbake them by even a minute or two because they go from golden to bitter fast, and the color deepens as they cool so they look darker than they taste.
03 -
  • Grate your cheese fresh right before making the dough because the oils in pre-shredded cheese prevent proper binding and create a completely different texture.
  • If you want extra visual flair, sprinkle a tiny pinch of smoked paprika or fleur de sel on top right after they come out of the oven so it sticks to the butter.
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