Quick and easy to make – cheese straws are a versatile savoury biscuit that can be made with even the basic of skills. Make in any shape and any size, there are no rules, except to enjoy! – use them as a snack or pre-dinner nibble, sandwiched with cream cheese for something more substantial, add herbs and spices to create additional flavours or create a “Jenga” tower… the list is endless!


100g/4oz plain flour
75g/3oz salted butter, slightly softened, cut into cubes
75g/30z strong hard mature cheese – Lyburn’s Garlic and Nettle is perfect
1 tsp mustard powder
1 tsp salt
1 tsp smoked paprika


Pre-heat oven to 200 degrees Gas Mark 6

Place all ingredients in a mixing bowl and mix together gently until dough comes together. Take care not to overwork the dough to keep that light crisp finish when baked.

Lightly flour the work surface, tip dough out and bring together into a ball. Roll until about 5mm thick (about the size of a pound coin), turning the dough ever couple of rolls 90. This will help keep the dough in as much in a rectangular shape as possible, and will help ensure that you get as many straws cut from the “first roll” as possible to avoid the dough becoming tough.

Cut into lengths of 10cm x 1cm (or whatever shape you choose) and place on a baking tray.

Place in oven and cook for about 10-15 minutes until starting to turn golden brown.

Remove from oven and carefully remove from the baking tray and place on a cooling rack to cool.

Store in an airtight container until you’re ready to enjoy.


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