This easy and delicious recipe for Mary Berry Somerset Cheddar Cheese Straws is the perfect snack for any occasion. Quick to make and packed with creamy, tangy cheddar, these crispy cheese straws are sure to impress. You can easily swap ingredients to suit your taste—ideal for using up what’s in the fridge!
This Somerset Cheddar Cheese Straws Recipe Is From Makes It Easy Cookbook by Mary Berry
Ingredients Recipe
- 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 about 4 tbsp finely grated, to garnish
- 1 egg, beaten
- A little milk
How To Make Somerset Cheddar Cheese Straws
- Preheat the Oven: Preheat the oven to 200°C/Fan 180°C/Gas 6. Line two large baking sheets with non-stick baking paper.
- Make the Dough: Place the cold butter, semolina, flour, mustard powder, cayenne pepper, and a pinch of salt into a food processor. Pulse until the mixture resembles breadcrumbs.
- Add Cheese and Egg: Add the grated Cheddar, Parmesan, and the beaten egg into the food processor. Pulse for a short time, just until the dough begins to come together.
- Shape the Dough: Remove the dough from the processor and divide it into two equal pieces. On a floured work surface, roll each piece into a rectangle about 46 x 16cm (18 x 6½in) and 8mm (⅓in) thick.
- Prepare for Baking: Brush a little milk over the top of the dough and sprinkle with the finely grated Parmesan. Slice each rectangle into roughly 25 strips.
- Bake the Straws: Carefully transfer the strips onto the prepared baking sheets. Bake in the preheated oven for around 18 minutes, or until golden brown.
- Cool and Serve: Leave the cheese straws to cool on the baking sheet until they are crisp and easy to handle. Serve cold and enjoy!
Recipe Tips
- Use Cold Butter: Make sure the butter is cold when mixing the dough. This helps the cheese straws stay crisp and flaky once baked.
- Don’t Overwork the Dough: Handle the dough gently. Overworking it can make the straws tough instead of light and crisp.
- Flour Your Surface Well: Flour your work surface before rolling the dough. This will stop it from sticking and make rolling easier.
- Adjust the Spice: You can add more cayenne pepper or mustard powder if you like extra heat. Adjust according to your taste.
- Cool Before Serving: Let the cheese straws cool completely on the baking sheet. This makes them crisp up and ensures they don’t break when you move them.
How To Store Leftovers
- Refrigerate: Let leftovers somerset cheddar cheese straws cool to room temperature first. Afterward, store them in an airtight container in the fridge for up to 3 days.
- Freeze: Cool leftovers somerset cheddar cheese straws before freezing. Put them in an airtight container or freezer bag and freeze for up to 1 month. Thaw at room temperature for about 1 hour before eating.
Nutrition Facts
- Calories: 160
- Total Fat: 10g
- Saturated Fat: 6g
- Trans Fat: 0g
- Cholesterol: 20mg
- Sodium: 115mg
- Potassium: Not listed
- Total Carbohydrate: 11g
- Dietary Fiber: 0g
- Sugars: 0g
- Protein: 5g
More Mary Berry Recipes:
Mary Berry Somerset Cheddar Cheese Straws
Course: Side DishesCuisine: BritishDifficulty: EasyServings
25
servingsPrep time
15
minutesCooking time
18
minutesCalories
160
kcalThis easy and delicious recipe for Mary Berry Somerset Cheddar Cheese Straws is the perfect snack for any occasion. Quick to make and packed with creamy, tangy cheddar, these crispy cheese straws are sure to impress. You can easily swap ingredients to suit your taste—ideal for using up what’s in the fridge!
Ingredients
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 about 4 tbsp finely grated, to garnish
1 egg, beaten
A little milk
Directions
- Preheat the Oven: Preheat the oven to 200°C/Fan 180°C/Gas 6. Line two large baking sheets with non-stick baking paper.
- Make the Dough: Place the cold butter, semolina, flour, mustard powder, cayenne pepper, and a pinch of salt into a food processor. Pulse until the mixture resembles breadcrumbs.
- Add Cheese and Egg: Add the grated Cheddar, Parmesan, and the beaten egg into the food processor. Pulse for a short time, just until the dough begins to come together.
- Shape the Dough: Remove the dough from the processor and divide it into two equal pieces. On a floured work surface, roll each piece into a rectangle about 46 x 16cm (18 x 6½in) and 8mm (⅓in) thick.
- Prepare for Baking: Brush a little milk over the top of the dough and sprinkle with the finely grated Parmesan. Slice each rectangle into roughly 25 strips.
- Bake the Straws: Carefully transfer the strips onto the prepared baking sheets. Bake in the preheated oven for around 18 minutes, or until golden brown.
- Cool and Serve: Leave the cheese straws to cool on the baking sheet until they are crisp and easy to handle. Serve cold and enjoy!
Notes
- Use Cold Butter: Make sure the butter is cold when mixing the dough. This helps the cheese straws stay crisp and flaky once baked.
- Don’t Overwork the Dough: Handle the dough gently. Overworking it can make the straws tough instead of light and crisp.
- Flour Your Surface Well: Flour your work surface before rolling the dough. This will stop it from sticking and make rolling easier.
- Adjust the Spice: You can add more cayenne pepper or mustard powder if you like extra heat. Adjust according to your taste.
- Cool Before Serving: Let the cheese straws cool completely on the baking sheet. This makes them crisp up and ensures they don’t break when you move them.