Name: Mary Berry Cheese Straws Recipe
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Ingredients: 175g plain flour, plus extra for dusting; 85g cold unsalted butter, cut into small cubes; 1 tsp mustard powder; 0.5 tsp cayenne pepper; 0.25 tsp fine salt; 100g mature Cheddar cheese, finely grated; 1 large egg yolk; 2 tbsp cold water; 1 egg, beaten, for egg wash; 25g Parmesan cheese, finely grated; a pinch of cayenne or paprika for dusting

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These cheese straws are crisp, golden pastry twists with a sharp, savoury bite and a short, crumbly finish that shatters cleanly with each snap. The combination of mature Cheddar and a touch of mustard powder gives them a warm, lingering depth that plain cheese biscuits rarely achieve.

This recipe uses a straightforward rubbing-in method with ready-made shortcrust pastry as an optional shortcut, or a simple homemade dough that comes together in minutes. They work equally well as a party nibble, a lunchbox treat, or alongside a bowl of soup. From start to finish, they are ready in around 40 minutes.

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Ingredients

For The Pastry

175g plain flour, plus extra for dusting
85g cold unsalted butter, cut into small cubes
1 tsp mustard powder
0.5 tsp cayenne pepper
0.25 tsp fine salt
100g mature Cheddar cheese, finely grated
1 large egg yolk
2 tbsp cold water

To Finish

1 egg, beaten, for egg wash
25g Parmesan cheese, finely grated
A pinch of cayenne or paprika, for dusting

How to Make Mary Berry Cheese Straws Recipe

Preheat the oven: Heat the oven to 200C (180C fan, Gas 6) and line two baking trays with baking parchment. A properly heated oven ensures the pastry puffs and crisps rather than sitting flat.
Make the pastry dough: Put the flour, mustard powder, cayenne, and salt into a large mixing bowl. Add the cold butter cubes and rub the mixture between your fingertips until it resembles fine, pale breadcrumbs with no visible lumps of butter remaining.
Add the cheese: Stir the grated Cheddar through the flour and butter mixture until evenly distributed. The cheese coats each crumb and melts into the dough as it bakes, creating the characteristic layered texture.
Bring the dough together: Add the egg yolk and one tablespoon of cold water, then mix with a round-bladed knife until the dough just begins to clump. Add the second tablespoon of water only if the mixture still looks dry. Press it lightly into a flat disc, wrap in cling film, and chill in the fridge for 15 minutes.
Roll out the dough: On a lightly floured surface, roll the chilled dough to a rectangle roughly 3mm thick. Keeping the thickness even prevents some straws from burning before others are cooked through.
Cut the straws: Trim the edges to neaten, then cut the rectangle into strips roughly 1cm wide and 10cm long. Twist each strip two or three times along its length and lay them on the prepared baking trays, pressing the ends down gently so they hold their shape.
Apply the egg wash and topping: Brush each straw lightly with beaten egg, then scatter over the grated Parmesan and a little extra cayenne or paprika. The Parmesan forms a finely savoury crust as it bakes.
Bake until golden: Place the trays in the preheated oven and bake for 12 to 15 minutes, until the straws are deep golden and feel firm when pressed lightly. Transfer to a wire rack and leave to cool for at least 10 minutes before serving, as they crisp further as they cool.

Tips for the Best Cheese Straws

Why do my cheese straws spread and lose their shape in the oven?

The butter in the dough was likely too warm before baking. Make sure the twisted straws go straight from the fridge or a cool worktop into the hot oven, and always rest the shaped dough for five minutes in the fridge before baking if the kitchen is warm.

Why are my cheese straws soft instead of crisp after cooling?

They need a slightly longer bake. Pull them out only when they are a deep, even amber gold rather than pale yellow. A pale straw will soften as it cools because the pastry has not dried out fully in the centre.

Why did my dough crack and crumble when I tried to roll it?

The dough is too dry or too cold. Let it sit at room temperature for three minutes, then press any cracks together firmly before rolling again. Adding a few drops of cold water and pressing the dough back into shape usually solves it without needing to start again.

How do I stop the cheese catching and burning on the baking tray?

Line the trays with baking parchment rather than greasing them directly. Any grated cheese that falls onto the tray during baking will scorch on a greased metal surface but lifts cleanly off parchment.

Why do my twists unravel during baking?

Press both ends of each twisted strip firmly onto the baking parchment before it goes into the oven. The egg wash also helps seal the ends. Chilling the shaped straws for five minutes before baking sets the twist in place.

Serving Suggestions

Arrange in a tall glass or jar for a drinks party so guests can help themselves without crowding a plate.
Serve warm alongside a bowl of cream of tomato or leek and potato soup for a light lunch.
Pair with a small pot of cream cheese mixed with chives for dipping at a buffet table.
Pack into a small tin or paper bag tied with ribbon as an edible gift for cheese lovers.
Serve alongside a cheeseboard in place of plain crackers, as the cayenne heat complements aged hard cheeses particularly well.

Storage

Room Temperature

Store in an airtight tin or container at room temperature for up to four days.

Refrigerator

If the kitchen is very warm or humid, layer the straws between sheets of baking parchment in an airtight container and keep in the fridge for up to five days. Bring them back to room temperature for 10 minutes before serving, as the cold dulls their crispness slightly.

Freezing

Freeze the unbaked, shaped straws in a single layer on a tray until solid, then transfer to a freezer bag and store for up to two months. Bake from frozen at 200C (180C fan) for 15 to 17 minutes, adding two to three minutes to the usual baking time.

Nutrition

Calories: 95 kcal
Carbohydrates: 7g
Protein: 3g
Fat: 6g
Saturated Fat: 4g
Sodium: 95mg

Nutrition values are estimates based on a single cheese straw and may vary depending on the specific ingredients used and the final yield.

FAQs

Can I use ready-made shortcrust pastry instead of making my own dough?

Yes, a 320g sheet of ready-rolled shortcrust pastry works well here. Scatter the grated Cheddar, mustard powder, and cayenne directly over the surface, fold the pastry in half to enclose the filling, then roll out and cut as instructed. The texture will be slightly less crumbly than homemade but still very good.

Can I use a different cheese in this recipe?

Mature Cheddar gives the sharpest, most pronounced flavour, but Red Leicester, Gruyere, or a strong Lancashire all work. Avoid soft or wet cheeses such as mozzarella, as they introduce too much moisture and prevent the pastry from crisping.

Can I make cheese straws ahead of time for a party?

The dough can be made up to two days in advance and kept tightly wrapped in the fridge. Alternatively, shape the straws, freeze them raw on a tray, and bake straight from frozen on the day of the party so they come out fresh and warm.

Can I make this recipe gluten-free?

A good plain gluten-free flour blend works as a direct swap, but add an extra tablespoon of cold water as gluten-free doughs tend to be slightly drier. The straws may be a little more fragile when raw, so handle them carefully when transferring to the baking tray.

What size should I cut the cheese straws?

Strips of 1cm wide and 10cm long are a practical size for a finger food or party nibble. If you prefer a longer, more dramatic straw for a cheeseboard, cut them up to 15cm and bake for an extra two minutes, checking that the ends do not brown too quickly.

Conclusion

This Mary Berry cheese straws recipe delivers crisp, well-seasoned pastry with a golden, shattering finish and a deep Cheddar flavour in under an hour. The method is reliable, the ingredients are straightforward, and the result is something that looks far more considered than the effort involved. This recipe makes approximately 24 to 28 straws depending on how thickly the dough is rolled and how wide the strips are cut.

Whether they are being made for a weekend drinks party, packed into a tin as a gift, or simply eaten warm from the tray, these straws hold up well and disappear quickly. If this recipe worked well for you, leave a comment below and let us know how you served them. Share it with anyone who enjoys baking savoury pastries at home. If you enjoyed this, you might also like our Mary Berry carrot cake tray bake recipe.