Derby Day Cheese Straws (Printable)

Buttery, crispy cheese straws featuring sharp cheddar, Parmesan, and a hint of cayenne spice.

# 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 - 1-2 tablespoons cold water as needed

# Directions:

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 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 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, spacing slightly apart.
08 - Bake for 12-15 minutes until golden and crisp throughout.
09 - Allow straws to cool on baking sheet for 5 minutes, then transfer to wire rack to cool completely.

# Expert Tips:

01 -
  • They come together in under 30 minutes, which means you can make them the same morning of your party.
  • The combination of sharp cheddar and Parmesan creates a savory depth that keeps people reaching for just one more.
  • They stay crispy for hours, making them perfect for entertaining without last-minute stress.
02 -
  • If your dough feels warm or soft while rolling, slide it into the refrigerator for ten minutes—cold dough behaves better and bakes more evenly.
  • Twisting each strip before baking creates a beautiful spiral and makes them even more visually striking without any extra effort.
03 -
  • Use a stand mixer with the paddle attachment instead of a food processor if you want even more control and less risk of overworking the dough.
  • Keep your work surface, rolling pin, and even your hands cool by running them under cold water before you start—warm hands make warm dough, and warm dough becomes tough.
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