Cheddar Straws

"A staple to have around the house. My friends and family say they are good enough to eat alone, excellent with dip as an appetizer, or used to accompany a bowl of soup or stew. Generally they evaporate or disappear before everyone ever gets their fill of them. We like extra sharp cheddar the best. We've tried Colby, Monterey Jack, and Swiss with good results as well"
photo by anniesnomsblog photo by anniesnomsblog
photo by anniesnomsblog
photo by anniesnomsblog photo by anniesnomsblog
photo by anniesnomsblog photo by anniesnomsblog
photo by WiGal photo by WiGal
Ready In:
8 dozen




  • Heat oven to 375.
  • Combine flour and cayenne pepper in a small bowl; set aside.
  • Combine cheese and butter in food processor/ mixer until smooth.
  • Add flour mixture and mix until well combined.
  • Make straws using a cookie press or roll dough to 1/8 inch and cut into small strips.
  • Bake for 8-10 minutes or until lightly browned.

Questions & Replies

  1. I live in Australia and am unsure what "all purpose flour" is called here. We have plain flour (no raising agent) and self-raising flour (raising agent included), I am presuming it is just plain flour, but can someone confirm this for me. Cheers, Georgie Law


  1. Very flavorful little tasties, these, & since there were only the two of us when I made them, they managed to last a little while! As you say, they're great all on their own, but wonderful with a dip, too! Thanks for the very nice recipe! {Made & reviewed for one of my adopted chefs in this Spring's Pick A Chef event]
  2. My fiancé has been begging me to make cheddar straws for years and I finally got round to it and made these! Made them exactly as the recipe stated and the dough came together great. I don't have a cookie press, so I rolled out the dough and cut them into thin strips with a pizza wheel. So more-ish, we could not stop eating them!
  3. I'll never buy store-bought cheese straws again. This was fantastic and easy! Made exactly per the recipe except increased the cayenne pepper a bit to give them a real nice "bite" in the aftertaste (we like extra spicy). I thought the dough seemed a bit dry once mixed, but put it in a cookie press and squeezed out long "straws" and they were perfect. Served as an appetizer at a Christmas gathering and they were a big hit! Will be making this often. Want to try with swiss, gouda, parmesan, etc. Could create a lot of variations. Great! Thanks for sharing!
  4. When I made these I could not keep together so added water and that did the trick. Milk would work too. I used smoked cheddar. Very similar to a cracker. Really depends upon how thick it is how long it needs to be oven. Can see that this is versatile -could use any seasoning that you like-cumin, thyme, etc. You could even sprinkle with some parmesan or different salts. And could I suppose shape them differently with cutters. Made for PAC Fall 2011. Thank you ValkyrieQueen for posting.


My mother encouraged my love of food - creating and enjoying a wide variety of things. My acupuncturist taught me the spiritual and healing world of foods. I strive to share that blended concept with all who may sit at my table.
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