Mary Berry’s Cheese Straws are made with self-rising flour, dry mustard powder, salt, freshly ground black pepper, butter, mature Cheddar cheese, and a little beaten egg. This traditional cheese straws recipe creates a delicious snack that takes about 30 minutes to prepare and can serve up to 4-6 people.
This Cheese Straws Recipe Is From Fast Cakes Cookbook by Mary Berry
Mary Berry Cheese Straws Ingredients
- 1¼ cups (7 oz/200g) self-rising flour
- 1 level tsp dry mustard powder
- ¼ level tsp salt
- Freshly ground black pepper
- ½ cup (4 oz/114g) butter
- 4½ oz (125g) mature Cheddar cheese, grated
- A little beaten egg
How To Make Mary Berry Cheese Straws
- Preheat the oven: Preheat to 400°F/200°C (Convection 350°F/180°C) and lightly grease two or three baking sheets.
- Prepare the dough: In a bowl, combine the self-rising flour, dry mustard powder, salt, and freshly ground black pepper. Rub in the butter until the mixture resembles fine breadcrumbs. Stir in the grated Cheddar cheese, then gradually add a little beaten egg to form a firm dough. Turn the dough onto a lightly floured surface and knead until smooth.
- Roll and cut: Roll the dough out to a ¼ inch (6mm) thickness and cut into narrow strips.
- Bake: Arrange the strips on the prepared baking sheets. Bake for about 10 minutes, or until the edges just start to turn golden.
- Cool: Let the cheese straws cool on the baking sheets for a few minutes, then transfer them to a wire rack to cool completely.
Recipe Tips:
- Chill the Dough: Put the dough in the fridge for 15-20 minutes after kneading. This will make it firmer and easier to roll out and cut.
- Use Cold Butter: Make sure your butter is cold when you mix it into the flour. Cold butter gives the cheese straws a better, flakier texture.
- Don’t Overwork the Dough: Knead the dough only until it’s smooth. If you knead it too much, the cheese straws might turn out tough.
- Even Thickness: Roll out the dough to the same ¼ inch thickness everywhere. This helps the cheese straws bake evenly.
- Watch the Oven: Keep an eye on the cheese straws as they bake. They can brown quickly, so take them out as soon as they start to turn golden.
What To Serve With Cheese Straws?
These crispy cheese straws pair well with tomato soup, a fresh green salad, or a charcuterie board. They can also be served alongside dips like hummus or salsa for a tasty snack.
How To Store Leftovers Cheese Straws?
- Refrigerate: First, let the leftover cheese straws cool to room temperature. Then, place them in an airtight container and refrigerate for up to 3 days.
- Freeze: Once leftovers cheese straws have cooled, you can freeze them by placing them in a freezer-safe bag or container. Freeze for up to 1 month. When ready to eat, thaw them at room temperature before serving.
Mary Berry Cheese Straws Nutrition Facts
Serving Size: 1 straw (7g)
- Calories: 39
- Total Fat: 3g
- Saturated Fat: 0g
- Cholesterol: 0mg
- Sodium: 0mg
- Potassium: 0mg
- Total Carbohydrate: 2g
- Dietary Fiber: 0.1g
- Sugars: 0g
- Protein: 1g
More Mary Berry Recipe:
- Mary Berry Cheese Scones
- Mary Berry Irish Soda Bread
- Mary Berry Drop Scones
- Mary Berry Fruit Cake
- Mary Berry Apple Cake
Mary Berry Cheese Straws
Description
Mary Berry’s Cheese Straws are made with self-rising flour, dry mustard powder, salt, freshly ground black pepper, butter, mature Cheddar cheese, and a little beaten egg. This traditional cheese straws recipe creates a delicious snack that takes about 30 minutes to prepare and can serve up to 4-6 people.
Ingredients
Instructions
- Preheat the oven: Preheat to 400°F/200°C (Convection 350°F/180°C) and lightly grease two or three baking sheets.
- Prepare the dough: In a bowl, combine the self-rising flour, dry mustard powder, salt, and freshly ground black pepper. Rub in the butter until the mixture resembles fine breadcrumbs. Stir in the grated Cheddar cheese, then gradually add a little beaten egg to form a firm dough. Turn the dough onto a lightly floured surface and knead until smooth.
- Roll and cut: Roll the dough out to a ¼ inch (6mm) thickness and cut into narrow strips.
- Bake: Arrange the strips on the prepared baking sheets. Bake for about 10 minutes, or until the edges just start to turn golden.
- Cool: Let the cheese straws cool on the baking sheets for a few minutes, then transfer them to a wire rack to cool completely.
Notes
- Chill the Dough: Put the dough in the fridge for 15-20 minutes after kneading. This will make it firmer and easier to roll out and cut.
- Use Cold Butter: Make sure your butter is cold when you mix it into the flour. Cold butter gives the cheese straws a better, flakier texture.
- Don’t Overwork the Dough: Knead the dough only until it’s smooth. If you knead it too much, the cheese straws might turn out tough.
- Even Thickness: Roll out the dough to the same ¼ inch thickness everywhere. This helps the cheese straws bake evenly.
- Watch the Oven: Keep an eye on the cheese straws as they bake. They can brown quickly, so take them out as soon as they start to turn golden.
Mary Berry Cheese Straws