Spicy cheese straws

These spicy cheese straws are super easy to make in a single bowl and the results are incredible: a crisp, light, buttery cheese straw with a good kick of chilli and black pepper.

Cheese straws are a must for family gatherings in my book, and this spicy version is particularly perfect for a Christmas buffet.

To make them, first you combine flour, mustard powder and pepper with butter to produce a crumb, then stir in grated Parmesan (or veggie alternative) along with fresh red chilli to add lots of savoury flavour and warmth.

Next, you'll cut in a little milk and bring the whole thing together as a dough.

All that's left to do then is roll the dough out, cut it into thin strips, glaze with a little egg and pop in the oven for 10 minutes to bake to perfection.

This is such a quick recipe, you could make it in the 15 minutes before guests arrive and have them ready to serve by the time they've taken their coats off!

I am certain the whole family will love these spicy cheese straws - they're full of flavour, but not too hot for kids' palates.

Here's the full recipe, complete with plenty of step-by-step images to help you along the way.

Instructions

Preheat the oven to 200C (180C) fan. 

Put the flour, mustard and pepper in a bowl.

Whisk together

Add the cold, cubed butter.

Rub together until you have a fine crumb. You can do this by pulsing in a food processor if you prefer. You'll know when it's combined enough as the flour should look more yellow.

Add the finely grated cheese and chopped chilli.

Mix through with a fork.

Add the milk and cut through with a cutlery knife until it starts to clump. 

Knead gently until it comes together in a dough.

Roll the dough out to approximately 28cm square (11 inch square). It should be about 3-4mm thick (1/8 inch) thick. 

Trim the edges of the square to make it more even. (You can still bake the offcuts - chef's perk!)

Cut the pastry into long strips. I used a ruler for this and cut them about 1.5cm (1/2 inch wide).

Transfer the straws to one or two nonstick baking sheets, leaving a little space between them.

Brush lightly with beaten egg.

Sprinkle on a pinch of salt and pepper.

Bake for 10 minutes until crisp. 

Leave to cool on the tray. They should be crisp and able to support their weight if picked up from one end.

Enjoy and be warned: they're incredibly addictive!

Pointers, tricks and troubleshooting tips for the perfect  Spicy cheese straws 

Are Spicy cheese straws easy to make?

Yes this is a super easy, one bowl recipe that takes less than 30 minutes to make - and they’ll probably take less than 30 seconds to scoff too!

All you need to do is mix your ingredients up, roll it out, cut, then bake and you’ll have a plate of incredibly moreish spicy cheese straws.

Will I need any special equipment to make Spicy cheese straws?

No, the only kitchen equipment you need for this recipe is measuring spoons/ a scale, a bowl, a rolling pin, a knife and a baking tray. I also recommend you use a ruler to measure out where to cut your pastry but feel free to freestyle it if you can’t find a ruler in the house.

Make sure you check the full list of suggested equipment on the recipe card below. There are links to example products in case you aren’t familiar with anything.

Why do you recommend mustard powder?

The mustard powder will provide an extra savoury and spicy kick which complements the chilli and cheese flavour.

Mustard powder is a dry mixture of dried and ground mustard seeds, turmeric powder and sometimes wheat flour. It's often sold as DIY dry mustard which you add to water to create English mustard or use to season dishes and meats.

In many countries, mustard powder is added to the coatings for fried meat like chicken, or even to season dishes like mashed potatoes or deviled eggs.

So mustard powder is an easy way to flavour your cheese straws without making the dough too wet.

The mustard powder in this dish makes it unsuitable for people with a mustard allergy. So remember to make sure you check whether your guests can eat mustard.

Where can I buy mustard powder? 

It’s important that you use mustard powder and not mustard seeds, as mustard seeds have a different flavour and texture.

In the UK you can usually find mustard powder in large supermarkets on the condiment aisle, or sometimes with dried spices. Again, make sure you don’t accidentally pick up mustard seeds. Mustard powder is usually in a little metal tin, whereas mustard seeds are usually in spice jars.

Mustard powder is used in many types of cuisines and cooking styles, so you can buy it in many countries around the world. If you live outside of the UK and you can’t find mustard powder in your grocery store then don’t worry! As with most things, you can usually find it on Amazon.

How can I tell if eggs have gone off?

One of the final steps for this recipe is to brush your cheese straws with egg. This will give them a glossy finish and help the seasoning stick to the straws. So while the egg helps to make your straws look and taste better, it's not the end of the world if you don’t have any fresh eggs!

When cooking with eggs it’s crucial to make sure that the eggs you use are safe to eat. Eggs are a potential source of salmonella and E Coli bacteria, both of which can cause food poisoning. 

So it’s always best to use eggs that are in date. In the UK, most eggs sold in supermarkets are required to meet British Lion standards. You'll know if your eggs are British Lion approved if they have a red lion stamped on the base.

The British Lion code states that eggs must be stored at a constant temperature below 20C. Supermarkets in the UK store their eggs on shelves as they can regulate the temperature to ensure food is kept below 20C. However, even if you keep your home cool, your kitchen temperature will fluctuate when you cook or on a hot day etc. so you should keep your eggs in the fridge.

In the UK you’ll see a Best Before End Date stamped on your egg box and eggs. If you have stored your eggs in the fridge, they may be safe to use past that date as long as they show no signs of spoilage (that unmistakable rotten egg smell, discolouration or change in texture). However, if your eggs have a Use By Date, then they should not be eaten past that date even if they seem fine. 

It varies from country to country, but generally, a Best Before End Date is a guide for using food when it’s at its best in terms of flavour, whereas a Use By Date is a strict safety guideline that tells you how long your food can be safely eaten. So you should never use an ingredient that is past its Use By Date

Eggs can stay fresh for weeks, or they can go off in a few days depending on how they’re stored. So, if you’re using eggs you already have at home and you aren’t sure if they’re fresh there are a few ways you can tell whether they’re safe to eat.

First, you can do a float test to see if your egg has any signs of spoilage before you crack it open. A float test is a process of putting an egg into a cup or bowl of water. If it floats it means the egg has lost water content and the gas content has increased, meaning it has spoiled. 

A fresh egg should sink as it will contain less air than an older egg, however, sometimes a spoiled egg can sink too. So if your eggs pass the float test you should crack them into a separate bowl or cup to check they have no change in smell, colour or texture. If they seem spoiled you should make sure that you put them in the bin immediately and then wash anything it comes into contact with thoroughly, especially your hands and any utensils. 

If you have any concerns please speak to your health professional - A Mummy Too does not offer medical advice.

How can I tell if the butter has gone off?

Butter is a perfect breeding ground for bacteria and germs due to it’s a mix of fats, water and proteins. So butter should always be stored in the fridge and in an airtight container to protect it from spoilage. 

If the butter is off, you can usually tell by looking at it. Old butter which has started to spoil will have turned a darker colour and may have slightly translucent areas where the fat and liquid contents have separated or if it’s really old it will have mould growing on the surface. 

Equally, off butter will usually have a sour smell, akin to old milk. Sometimes it might pass all of the other checks but it will have a tangy, sour taste. So if you’re using some older butter, just have a little taste before you add it to the mixing bowl.

How can I tell if Parmesan cheese has gone off?

As Parmesan cheese gets older, it starts to dry out, crack and turn a darker colour. When cheese spoils, it tends to develop a more intense aroma. Parmesan already has a smell, but if it smells 'tangy' or acidic, it has most likely gone bad. This tangy smell is caused by lactic acid, which is produced when bacteria is breaking down the fat and protein in the cheese. So it’s a telltale sign that your cheese is off.

Parmesan becomes hard as it loses water content, so you should always store it in a sealed container to help keep the water content for longer.

As Parmesan begins to get really spoiled, it will develop spots of mould. Many kinds of cheese contain mould, though it’s cultivated and monitored to ensure that it’s safe for consumption. However, the mould that appears on white cheeses at home isn't suitable for eating as it could contain harmful bacteria.

So if your Parmesan looks a different colour, has cracks and dryness, smells different or has spots of mould, you should discard it immediately and wash anything it has touched.

Are Spicy cheese straws suitable for vegetarians?

As long as you use vegetarian cheese then these straws will be suitable for vegetarians. Parmesan and other hard cheeses contain rennet. Rennet is a mixture of enzymes that are used to curdle the milk in the cheese-making process. These enzymes come from animal stomachs, so if your cheese was made with rennet it isn’t suitable for vegetarians.

Luckily, many supermarkets offer their alternative brands or their own label of hard Italian cheese which is suitable for vegetarians. 

Double-check all of your ingredients labels to make sure that they are suitable for vegetarians. And remember to check anything extra that you intend to serve the recipe with.

Are Spicy cheese straws suitable for vegans?

These cheese straws are made with cheese, butter, milk and egg, so they aren’t suitable for vegans. 

Usually, I would recommend swapping ingredients out for vegan alternatives like vegan non-dairy cheese or milk. However, as this recipe is mainly made from dairy, I’m not sure the same ratios of vegan alternative ingredients would produce similar results. For example, vegan cheese or milk might have a higher water content or a lower fat content, which would cause the dough to form differently.

So in this case it’s best if you find a vegan specific recipe. Or you could try making some of the vegan-friendly recipes on my site, like these vegan harissa falafels which would be perfect as party food.

Double-check all of your ingredients labels to make sure that they are suitable for vegans. Don't forget to check anything extra that you intend to serve the recipe with.

Are Spicy cheese straws gluten-free?

These cheese straws are made with wheat flour and mustard powder which both contain gluten (mustard powder can sometimes contain wheat flour as a thickener). 

The rest of the ingredients should be gluten-free, so if you wanted to try this recipe with gluten-free flour it might work well. Gluten-free recipe adaptations tend to work especially well when the bake doesn’t need to rise when it cooks, so this recipe would be ideal for adapting. 

If you want to make a gluten-free version of this recipe just replace the wheat flour with the same quantity of plain (not self-raising) gluten-free flour. It’s best to use a high-quality gluten-free flour blend that contains a mix of gluten-free flour and binding agents. That way you’re more likely to get a flour that behaves similarly to wheat flour and produces a nice crisp texture. 

The Free From Fairy makes some brilliant plain gluten-free flour, made from a blend of teff, sorghum, buckwheat, tapioca and potato flour. Many supermarkets around the world also offer other brands or their own label gluten-free flour blends.

Double-check all of your ingredients labels to make sure that they are gluten-free. Don't forget to check anything extra that you intend to serve the recipe with.

Are Spicy cheese straws keto-friendly?

No, these cheese straws contain wheat flour which would make them too high in carbohydrates for a ketogenic diet. Feel free to try this recipe with keto flour, as the rest of the ingredients are keto-friendly (if you use a mustard powder with no flour included). 

I haven’t tested this recipe with keto flour so I can’t guarantee it would work. So if you give it a try let me know how it goes, I love to see your successes!

Are Spicy cheese straws healthy?

That depends on what you define as healthy! These Spicy cheese straws contain no sugar and plenty of calcium from the cheese and milk. However, someone on a low fat and carb-free diet might consider them unhealthy for containing wheat flour and cheese.  

Are Spicy cheese straws safe to eat while pregnant?

This is a super simple recipe made with some very standard and cooked ingredients. So there’s nothing in this recipe that would be considered dangerous for a pregnant person. 

When you’re cooking for someone who is pregnant you should take extra care to make sure that the food you serve has been prepared and cooked safely. 

The final stage of this recipe involves handling raw eggs, so just make sure you wash your hands extra well before serving these cheese straws.

A Mummy Too does not offer medical advice. Please seek help from a medical professional if you need further information or have any concerns.

What goes well with Spicy cheese straws?

These Spicy cheese straws are the perfect seasonal snack as they can be enjoyed on their own or dipped into something delicious.

Luckily I have a few super simple to make dip recipes, which would pair well with your cheese straws. You could try making a Garlic chutney, a smokey Paprika mayo or this Pumpkin dip which would be perfect for Thanksgiving!

How should I store Spicy cheese straws?

Once you’ve made your cheese straws you’ll need to store them in an airtight container. You don’t need to refrigerate them, just keep them airtight and in a cool, dark place. They should last a couple of days before they begin to get too soft.

How long do Spicy cheese straws keep?

Your cheese straws will last up to 5 days if you store them correctly, however, they will get stale and softer the longer you leave them. So they’re best enjoyed within a day or two of baking them. 

Can I leave Spicy cheese straws out on the counter?

You can leave your cheese straws in an airtight container on the counter. Just make sure it’s airtight or the cheese straws will get stale and soft very quickly. 

Can I make Spicy cheese straws ahead?

I prefer to eat these cheese straws fresh from the oven so that they’re nice and crisp. If you make them ahead there’s the risk that they will get stale or soft. If they do become soft you can always reheat them and crisp them up a little in the oven. 5 minutes at 170-180C (in a fan oven) should do the trick!

Can I keep Spicy cheese straws in the refrigerator?

There’s no need to keep your cooked cheese straws in the fridge. Your cooked cheese straws will be fine in an airtight container in a cupboard or cool, dark place. Storing them in the fridge will only make them soft as the cool temperature often affects the way baked goods absorb moisture.

However, if you want to make the dough ahead of time you can keep it in the fridge for 5-7 days. Just make sure to let it rest out of the fridge for 15 minutes before rolling it out. This will let the dough relax a little and roll out more easily.

Can I freeze Spicy cheese straws?

Yes, if you want to make your cheese straws ahead and freeze them that’s fine. Cooked cheese straws should keep well for up to 3 months in the freezer. 

You can also freeze the dough in a ball or cut it into cheese straw shapes. If you’re freezing the ball of dough you should wrap it in a sandwich bag or cling film (saran wrap) to avoid freezer burn. 

Freezing uncooked cheese straws is a good idea because you can cook them frozen.

I find it best to first freeze uncooked cheese straws in a flat layer on a plate or tray before carefully transferring them to an airtight container. Place them in the container flat layers, separated by baking parchment to keep them safe from sticking together or breaking. When you want to cook them from frozen just add an extra 3-5 minutes and keep an eye on them as they cook.

What is the best way to defrost Spicy cheese straws?

If you are defrosting cooked cheese straws then leaving them covered on the counter for 1-2 hours will let them defrost. It might be best to heat and crisp them up a little in the oven before serving.

If you’re defrosting the dough, you should place it into the fridge in an airtight container and let it defrost overnight.

Can I make these Spicy cheese straws in a different quantity?

Yes, this is a perfect recipe for resizing as the cheese straws cook individually, so there's no change to the cooking time or temperature. 

If you want to change the number of cheese straws I have a tool below that can help. Scroll down to the recipe card below and you’ll see the servings near the top.

To change this to the number of cheese straws you want to make just click on the serving number and a little slider will pop up. You can then move the slider up or down to get the number of cheese straws you want to make.

All the ingredient quantities will update automatically for you so that everything is in the right ratios.

Can I make this recipe in a different shape?

If you want to experiment with different shaped cheese straws then go ahead! I haven’t tried this recipe in a different shape, but a classic cheese twist could work well here! 

Or you could try loose cheese knots, though this might affect the cooking time if your knot is too thick. 

Or you could even try cutting the cheese straw dough into letters for personalised party food!

Send me a picture of any fun alternative shapes you make, I’d love to see them! 

Can I make Spicy cheese straws in a stand mixer such as a KitchenAid or Kenwood Mixer?

There’s no need to use a stand mixer for this recipe, as you don’t want to overmix your dough. 

When mixing the dough you just want to gently bring the ingredients together. Overmixing the dough can excite the gluten in the flour and result in chewy cheese straws.

However, if you need some help feel free to quickly blitz your ingredients in a food processor as below.

Can I make Spicy cheese straws with a food processor?

You can blitz the cold cubed butter and dry ingredients together in a food processor, but just make sure you don’t over mix the butter. 

As I said above, you only want to gently bring together the ingredients in your dough. So it’s best to crumble the butter and flour together by hand (or very quickly blitz in a food processor) until your butter and flour look like a crumble mix. Then you can gradually and gently fold in the cheese and milk so your dough isn't overworked.

How can I make sure my Spicy cheese straws turn out perfectly?

Cheese straws are all about that crunchy texture and cheesy taste. So, to make sure that your cheese straws turn out perfectly crisp and tasty you’ll need to make sure you have the right amount of cheese and that you don’t overmix your ingredients or overcook the cheese straws. 

Getting the ingredients in the right amount is key here, as too much cheese or too much flour can impact the cooking and flavour of your cheese straws. I always recommend weighing out your ingredients before you begin cooking. That way, you have everything ready to add to the bowl without having to work out measurements. 

The next point to watch out for is the mixing of the ingredients. This recipe calls for you to just bring the ingredients together gently

Why did my Spicy cheese straws turn out dry/crumbly?

The cheese should add a lot of moisture and fat to your cheese straws which would make them moist and crisp, so they shouldn’t be dry. If they are dry and crumbly then it sounds like you forgot to add the cheese to the dough or you didn’t add enough cheese.

If you did add the correct amount of cheese, is there a chance you have overcooked your cheese straws? If you cook them for a long time at a lower temperature they could become very dry and brittle. 

However, if your cheese straws are dry and very crumbly it’s more likely that there isn’t enough cheese in the mixture.

Why are my cheese straws not crispy?

If your cheese straws are more chewy than crispy then it may mean you’ve overworked your dough. 

Can you make cheese straws made with puff pastry?

Classic cheese twists often call for puff pastry in the recipe, to give them the puffed and lighter texture.

However, these Spicy cheese straws are more substantial, made with a sort of shortcrust pastry dough. This makes them flatter than puff pastry for some extra crunch, plus making puff pastry from scratch isn’t as easy or quick as this recipe.

How can I add/change the flavours in these Spicy cheese straws?

If you want to change or add to the flavours in your cheese straws there are many ways to do it. First, if you don’t want them to be spicy then you can leave out the mustard powder and chilli. If you still want them to have an extra savoury flavour you can use Marmite (or Vegemite)

Who invented cheese straws?

Cheese straws or cheese rusks began appearing in English cookbooks from the early 1800s, most notably they’re mentioned in Mrs Beeton’s ‘The Book of Household Management’. The identity of the inventor of cheese straws is a mystery, but it’s generally believed that they came from somewhere within England. Recipes often call for Cheddar cheese so it makes sense that they would have originated in England, as Cheddar cheese is from Cheddar, in England.

Cheese straws are also popular in America, and there are variations unique to America. In the southern states of America, cheese straw recipes often contain cayenne pepper. Again, it’s unclear who popularised the recipe in the US. Which is a shame, as whoever invented cheese straws deserves an award!

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