Derby Day Cheese Straws (Print Version)

Buttery cheese straws featuring sharp cheddar, Parmesan, and cayenne for a savory bite.

# What You Need:

→ Dairy

01 - 1½ cups sharp cheddar cheese, freshly grated
02 - ½ cup Parmesan cheese, finely grated
03 - ½ cup unsalted butter, cold and cubed

→ Pantry

04 - 1¼ cups all-purpose flour
05 - ½ teaspoon cayenne pepper
06 - ½ teaspoon fine sea salt
07 - ¼ teaspoon freshly ground black pepper

→ Optional

08 - 1–2 tablespoons cold water as needed

# How To Make:

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 to mix evenly.
03 - Add cold butter cubes and pulse until the mixture resembles coarse crumbs.
04 - If dough is too dry, add cold water 1 tablespoon at a time until the dough just comes together.
05 - Turn dough onto a lightly floured surface and roll into a rectangle approximately ¼ inch thick.
06 - Cut into strips about ½ inch wide and 6 inches long.
07 - Transfer strips to prepared baking sheet, spacing slightly apart.
08 - Bake for 12–15 minutes until golden and crisp.
09 - Cool on baking sheet for 5 minutes, then transfer to wire rack for complete cooling.

# Expert Advice:

01 -
  • They're ready in under 30 minutes, which means you can make them the morning of your party without stress.
  • The cayenne gives just enough bite to keep people reaching for another handful without realizing they're gone.
  • Cold butter is the secret—it creates those impossibly crispy, flaky layers that store-bought versions can never match.
02 -
  • If you skip the cooling-on-the-sheet step and move them to the rack too early, they'll be soft and floppy rather than crisp—five minutes makes all the difference.
  • Don't let the butter come to room temperature before mixing, or you'll end up with dense, cake-like straws instead of the flaky texture that makes people ask for seconds.
03 -
  • If your food processor is small, you might need to work in batches so the ingredients have room to pulse properly without clumping up.
  • The winning move is keeping everything cold right up until they hit the oven—chill your baking sheet for a few minutes before laying down the strips, and they'll thank you with extra crispiness.
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