This easy Mary Berry Somerset Cheddar Cheese Straws recipe is perfect for a quick snack or party treat. With a crispy texture and cheesy flavor, these delicious straws are simple to make using common ingredients like butter and cheese. Enjoy them warm or cold for a tasty addition to any meal!
Ingredients Needed:
- 250g cold butter, cubed
- 55g semolina
- 400g plain flour
- 1 tsp mustard powder
- ¼ tsp cayenne pepper
- 150g mature Somerset Cheddar, coarsely grated
- 150g Parmesan, coarsely grated (plus 4 tbsp finely grated for garnish)
- 1 egg, beaten
- A little milk for brushing
How To Cook Somerset Cheddar Cheese Straws:
- Preheat the Oven: Preheat your oven to 200°C (Fan 180°C/Gas 6) and line 2 large baking sheets with non-stick baking paper.
- Prepare the Dough: In a food processor, combine the cold butter, semolina, plain flour, mustard powder, cayenne pepper, and a pinch of salt. Process until the mixture resembles breadcrumbs.
- Add Cheese and Egg: Add the coarsely grated Cheddar, coarsely grated Parmesan, and the beaten egg to the mixture. Pulse briefly until the dough comes together.
- Shape the Dough: Divide the dough into two equal pieces. On a floured work surface, shape each piece into a rectangle and roll to about 46 x 16 cm (18 x 6½ in) and 8 mm (⅓ in) thick.
- Prepare for Baking: Brush the tops of the dough rectangles with a little milk and sprinkle with the finely grated Parmesan. Slice each rectangle into approximately 25 strips.
- Bake: Carefully transfer the straws onto the prepared baking sheets. Bake in the preheated oven for about 18 minutes, or until golden brown. Allow them to cool on the baking sheet until hardened.
Recipe Tips
- Use Cold Butter: Make sure the butter is cold and cubed. This helps the cheese straws stay flaky and crispy when baked.
- Don’t Overmix the Dough: Mix just until the dough comes together. Overmixing can make the straws tough instead of tender.
- Chill the Dough: If the dough is soft, chill it in the fridge for about 15 minutes before rolling. This makes it easier to handle and helps the straws keep their shape.
- Slice Evenly: Cut the strips evenly for uniform baking. This ensures all the cheese straws bake at the same time and turn golden brown.
- Store Properly: Store leftover cheese straws in an airtight container to keep them crispy. They can also be reheated briefly in the oven for extra crunch.
How To Store & Reheat Leftovers
- Refrigerate: Put leftover Somerset Cheddar Cheese Straws in an airtight container and store them in the fridge. They will stay good for up to 4 days.
- Freeze: Place leftover Somerset Cheddar Cheese Straws in a freezer-safe bag or container. They can be frozen for up to 2 months.
Nutrition Facts
Serving Size: 10 pieces (30g)
- Calories: 160
- Total Fat: 11g
- Saturated Fat: 7g
- Cholesterol: 35mg
- Sodium: 220mg
- Potassium: Not specified
- Total Carbohydrate: 8g
- Dietary Fiber: 0g
- Sugars: 0.5g
- Protein: 7g
Try More Mary Berry Recipes:
- Mary Berry Sweet Chilli Prawn Canapés
- Mary Berry Mini Dauphinoise Potatoes
- Mary Berry Devils On Horseback
- Mary Berry Pan Fried Falafel
- Mary Berry Roasted Pepper and Ricotta Rolls
Mary Berry Somerset Cheddar Cheese Straws
Description
This easy Mary Berry Somerset Cheddar Cheese Straws recipe is perfect for a quick snack or party treat. With a crispy texture and cheesy flavor, these delicious straws are simple to make using common ingredients like butter and cheese. Enjoy them warm or cold for a tasty addition to any meal!
Ingredients
Instructions
- Preheat the Oven: Preheat your oven to 200°C (Fan 180°C/Gas 6) and line 2 large baking sheets with non-stick baking paper.
- Prepare the Dough: In a food processor, combine the cold butter, semolina, plain flour, mustard powder, cayenne pepper, and a pinch of salt. Process until the mixture resembles breadcrumbs.
- Add Cheese and Egg: Add the coarsely grated Cheddar, coarsely grated Parmesan, and the beaten egg to the mixture. Pulse briefly until the dough comes together.
- Shape the Dough: Divide the dough into two equal pieces. On a floured work surface, shape each piece into a rectangle and roll to about 46 x 16 cm (18 x 6½ in) and 8 mm (⅓ in) thick.
- Prepare for Baking: Brush the tops of the dough rectangles with a little milk and sprinkle with the finely grated Parmesan. Slice each rectangle into approximately 25 strips.
- Bake: Carefully transfer the straws onto the prepared baking sheets. Bake in the preheated oven for about 18 minutes, or until golden brown. Allow them to cool on the baking sheet until hardened.
Notes
- Use Cold Butter: Make sure the butter is cold and cubed. This helps the cheese straws stay flaky and crispy when baked.
- Don’t Overmix the Dough: Mix just until the dough comes together. Overmixing can make the straws tough instead of tender.
- Chill the Dough: If the dough is soft, chill it in the fridge for about 15 minutes before rolling. This makes it easier to handle and helps the straws keep their shape.
- Slice Evenly: Cut the strips evenly for uniform baking. This ensures all the cheese straws bake at the same time and turn golden brown.
- Store Properly: Store leftover cheese straws in an airtight container to keep them crispy. They can also be reheated briefly in the oven for extra crunch.
Mary Berry Somerset Cheddar Cheese Straws