Mary Berry Somerset Cheddar Cheese Straws

These started as a “what can I do with all this cheese” sort of bake. I had an awkward chunk of Somerset Cheddar and a wedge of Parmesan that had been hanging out in the fridge door for far too long. Thought I’d wing some cheese straws. Then I remembered Mary’s version—with semolina and mustard powder—and decided to do it properly.

And wow. The flavour hit me first—tangy Cheddar, nutty Parmesan, a hum of cayenne. Then came the texture: buttery, crisp, not greasy. I made them for a party once. They never even made it to the table. Just hands reaching, crunching, gone.

Only mistake I made? Overworking the dough once. They turned out weirdly dense and tough. Now I just pulse everything in the food processor and stop the moment it holds. Perfect every time.

A FEW REASONS THIS JUST WORKS

• The semolina adds crispness you can’t get from flour alone.
• A mix of cheeses makes it deeper, not just “cheesy.”
• Cold butter + minimal handling = beautifully flaky finish.
• You can batch these easily and freeze ahead—they reheat crisp in minutes.

INGREDIENTS + WHY THEY MATTER

• Cold butter (250g) – The key to flakiness. Warm butter will make the dough greasy and heavy.
• Semolina (55g) – Adds a sandy texture that crisps in the oven—don’t skip it.
• Mustard powder (1 tsp) – Subtle heat that enhances the cheese flavour.
• Cayenne (¼ tsp) – Not spicy, just warming. Add more if you like a kick.
• Mature Somerset Cheddar (150g) – Go for sharp, tangy cheese—it really comes through.
• Parmesan (150g + extra) – Adds savouriness and helps with browning.
• Egg + milk – Binds the dough and gives that golden top finish.

INGREDIENT SWAPS THAT HOLD UP

• Cheddar: I’ve used Red Leicester and it was great—slightly sweeter.
• Parmesan: Pecorino works too, though it’s a bit saltier.
• No semolina? Use fine cornmeal as a backup—it’s not quite the same but gives decent crunch.
• Spice it up: Add smoked paprika or swap cayenne for chilli flakes if you like more warmth.

MISTAKES I’VE MADE (AND HOW TO AVOID THEM)

WHAT WENT WRONG	WHY IT HAPPENS	HOW TO FIX IT
Dough was too tough	Overmixed in food processor	Stop pulsing as soon as it comes together
Cheese straws spread	Butter too warm in the dough	Use chilled dough or rest it in the fridge
Didn’t crisp properly	Dough too thick or underbaked	Roll evenly to 8mm and bake until golden

HOW TO MAKE MARY BERRY’S SOMERSET CHEDDAR CHEESE STRAWS

PREHEAT THE OVEN
Set your oven to 200°C (Fan 180°C) / Gas 6. Line two large baking sheets with baking paper.

MAKE THE DOUGH
In a food processor, pulse the cold butter, semolina, flour, mustard powder, cayenne, and a pinch of salt until it looks like breadcrumbs.

ADD CHEESE AND EGG
Add the grated Cheddar, Parmesan, and beaten egg. Pulse just until the dough comes together—don’t overmix.

ROLL OUT THE DOUGH
Split into two pieces. On a well-floured surface, roll each into a rectangle about 46x16cm and 8mm thick.

FINISH AND SLICE
Brush with a little milk and sprinkle with the extra finely grated Parmesan. Cut each rectangle into roughly 25 strips.

BAKE
Transfer to prepared trays and bake for 18 minutes or until golden and crisp.

COOL AND SERVE
Let cool completely on the tray—they crisp up as they cool. Serve at room temp.

TIPS FROM MY KITCHEN

• I chill the dough for 10 minutes if the kitchen’s warm—it helps them hold shape.
• I use a pizza cutter to slice the dough—super quick and clean lines.
• Don’t crowd the tray—they spread slightly as they bake.

STORAGE + SERVING

Fridge: Once cool, store in an airtight tin in the fridge for up to 3 days.
Freezer: Freeze fully cooled straws in a bag or box for up to 1 month. Thaw at room temp or reheat at 160°C for 5 mins.
Serve with: A glass of wine, a strong chutney, or just straight off the tray.

FREQUENTLY ASKED QUESTIONS

Q: Can I make the dough ahead of time?
A: Yes! Wrap it tightly and chill for up to 24 hours before rolling and baking.

Q: Can I bake these without a food processor?
A: You can rub in the butter by hand—it takes longer, but works just as well.

Q: Do these stay crispy after a day?
A: Yes, as long as they’re stored in an airtight container. You can pop them back in a warm oven for 5 minutes to re-crisp.

Try More Recipes:

• Mary Berry Puff Pastry Cheese Straws
• Mary Berry Cannelloni With Double Cheese Sauce
• Mary Berry Mac And Cheese Recipe