Derby Day Cheese Straws (Printable format)

Buttery cheese straws with Parmesan and a hint of cayenne, crisped to golden perfection.

# What You 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 - 1-2 tablespoons cold water

# How-To Steps:

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 mix.
03 - Add 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 onto a lightly floured surface and roll into a rectangle approximately 0.25 inch thick.
06 - Cut into strips approximately 0.5 inch wide and 6 inches long.
07 - Transfer strips to the prepared baking sheet, spacing slightly apart.
08 - Bake for 12-15 minutes until golden and crisp.
09 - Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

# Expert Hints:

01 -
  • They disappear in minutes at any gathering, leaving people asking for your secret.
  • The butter-to-cheese ratio creates a texture that's simultaneously crispy and tender, something that feels impossible until you taste it.
  • You can make the dough hours ahead and cut the straws just before baking, perfect for party prep.
02 -
  • If your straws come out of the oven soft, they'll crisp up as they cool—but if they're still limp after an hour on the rack, your oven may run cool and you should add a minute or two next time.
  • The dough can sit in the refrigerator for up to two days before rolling and cutting, which means you can do the real work the morning of your party.
03 -
  • Don't skip freshly grating your cheese; the difference in meltability and flavor is the secret that separates mediocre straws from ones people remember.
  • Work with cold ingredients throughout—warm dough won't yield those crispy, delicate layers that make these special.
Go Back