Mary Berry Cheese Straws Recipe

These classic cheese straws are crisp, buttery, and full of rich Cheddar flavour, just as you would expect from a Mary Berry favourite. They are light yet deeply savoury, with a delicate snap that makes them impossible to stop at one. The recipe is straightforward and beginner-friendly, using simple ingredients and a fuss-free method. From start to finish, they are ready in about 40 minutes, making them perfect for entertaining or a quick homemade treat.

Ingredients

For the Cheese Straw Pastry

• 100g plain flour
• 75g unsalted butter, chilled and cut into cubes
• 75g mature Cheddar cheese, finely grated
• ½ tsp English mustard powder
• A pinch of cayenne pepper
• 1 egg yolk
• 1–2 tbsp cold water, if needed

For the Topping

• 1 egg, beaten
• 25g mature Cheddar cheese, finely grated

How to Make Mary Berry Cheese Straws

• Prepare the Oven and Tray: Preheat the oven to 200°C (180°C fan). Line a large baking tray with baking parchment and set aside.
• Make the Pastry: Put the flour and butter into a bowl and rub together with your fingertips until the mixture resembles fine breadcrumbs. Stir in the grated Cheddar, mustard powder, and cayenne pepper. Add the egg yolk and mix until the dough starts to come together. If it feels dry, add a little cold water, a teaspoon at a time.
• Roll and Shape: Lightly flour a work surface and roll out the dough to about 5mm thick. Cut into long strips, roughly 1cm wide. Carefully transfer the strips to the prepared baking tray, leaving a little space between each one.
• Add the Topping: Brush each cheese straw with the beaten egg, then sprinkle generously with the extra grated Cheddar.
• Bake: Bake in the preheated oven for 10 to 12 minutes, until golden and crisp. Keep an eye on them as they can colour quickly.
• Cool: Remove from the oven and leave to cool on the tray for a few minutes before transferring to a wire rack to cool completely and crisp up.

Tips for Perfect Cheese Straws

Why is my pastry crumbly?

If the dough feels too dry, it usually needs a little more moisture. Add cold water sparingly until it just comes together.

How do I get really crisp cheese straws?

Rolling the pastry evenly and baking until deep golden helps ensure a good snap. Letting them cool fully on a wire rack also improves crispness.

Can I make them ahead?

Yes, they are ideal for making in advance and actually taste better once fully cooled.

What cheese works best?

A mature Cheddar gives the strongest flavour, but you can mix in a little Parmesan for extra depth.

Serving Suggestions

• Serve with drinks as a simple canapé
• Add to a cheeseboard with grapes and chutney
• Enjoy with a bowl of soup instead of bread
• Pack into lunchboxes for a savoury snack

Storage

Room Temperature

Store cheese straws in an airtight container at room temperature for up to 3 days.

Refrigerator

They can be kept in the fridge for up to 5 days, though they may lose a little crispness.

Freezing

Unbaked cheese straw dough can be frozen for up to 3 months. Thaw in the fridge, then roll and bake as usual.

Nutrition

• Calories: 95 kcal
• Carbohydrates: 6g
• Protein: 3g
• Fat: 7g
• Saturated fat: 4g
• Sodium: 120mg

Nutrition values are estimates and may vary depending on ingredients used.

FAQs

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