Derby Day Cheese Straws (Printable)

Crispy, buttery cheese straws with Parmesan and cayenne, perfect for savory party snacks or tasty bites.

# What You Need:

→ Dairy

01 - 1.5 cups sharp cheddar cheese, freshly grated
02 - 0.5 cup Parmesan cheese, finely grated
03 - 0.5 cup unsalted butter, cold and cubed

→ Pantry

04 - 1.25 cups all-purpose flour
05 - 0.5 teaspoon cayenne pepper
06 - 0.5 teaspoon fine sea salt
07 - 0.25 teaspoon freshly ground black pepper

→ Optional

08 - 1 to 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 until evenly mixed.
03 - Add cold butter cubes and pulse until mixture resembles coarse breadcrumbs.
04 - If dough is too dry, add cold water 1 tablespoon at a time, pulsing gently until dough just comes together.
05 - Turn dough onto lightly floured surface and roll into rectangle approximately 0.25 inch thick.
06 - Cut dough into strips 0.5 inch wide and 6 inches long using a sharp knife or pastry cutter.
07 - Transfer strips to prepared baking sheet, spacing slightly apart to allow air circulation.
08 - Bake for 12 to 15 minutes until golden brown and crispy throughout.
09 - Cool on baking sheet for 5 minutes, then transfer to wire rack to cool completely.

# Expert Advice:

01 -
  • They're ready in 30 minutes flat, which means you can make them while everything else is coming together.
  • The sharp cheddar and Parmesan combination gives you that addictive, impossible-to-stop-eating factor that makes them disappear from the plate.
  • A whisper of cayenne keeps them interesting without ever becoming spicy or overpowering.
02 -
  • The most common mistake is using warm or room-temperature butter, which makes the dough greasy and the final straws dense instead of flaky—cold is non-negotiable.
  • Don't let the dough sit at room temperature too long before rolling and cutting; if it gets warm, pop it back in the fridge for five minutes to firm up the butter again.
03 -
  • Freshly grated cheese makes a genuine difference—the binders in pre-shredded cheese prevent smooth melting, and you'll taste the difference in both texture and flavor.
  • If you're making these ahead, the unbaked dough keeps beautifully in the refrigerator for up to two days, so you can roll and cut whenever you need them fresh from the oven.
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