Jamie Oliver’s cheese straws are a wonderfully simple yet irresistible snack that combine crisp, buttery pastry with sharp, mature cheese. Perfect for parties, afternoon tea, or just a quick nibble, these straws work because of their flaky texture and intense cheesy flavor, making them a crowd-pleaser every time.
Ingredients
- 200g plain flour (all-purpose flour)
- 100g cold unsalted butter, cubed
- 140g mature cheddar cheese, finely grated
- 1 tsp English mustard powder (optional, for a subtle kick)
- 1/2 tsp sea salt
- 1/4 tsp freshly ground black pepper
- 2-3 tbsp cold water
- 1 egg yolk, beaten (for glazing)
Instructions
- Preheat your oven to 180°C (350°F) and line a baking tray with parchment paper.
- In a large mixing bowl, combine the plain flour, mustard powder, salt, and black pepper.
- Add the cold, cubed butter to the dry ingredients. Using your fingertips, rub the butter into the flour until the mixture resembles fine breadcrumbs with some small pea-sized lumps remaining. This ensures a flaky texture.
- Stir in the grated cheddar cheese evenly through the mixture.
- Add 2 tablespoons of cold water and gently bring the dough together with your hands. If the dough is too dry, add an extra tablespoon of water, but be careful not to overwork it.
- Turn the dough out onto a lightly floured surface and gently knead it a few times just to bring it into a smooth ball. Wrap it in cling film and chill in the refrigerator for at least 30 minutes. Chilling firms the butter and helps the pastry hold its shape when baked.
- Once chilled, roll the dough out on a floured surface to about 3-4mm thick. Try to keep it roughly rectangular.
- Using a sharp knife or pizza cutter, cut the dough into strips about 1-1.5cm wide and roughly 10cm long.
- Place the strips on the prepared baking tray, spacing them about 1cm apart.
- Brush each strip lightly with the beaten egg yolk to give them a golden, shiny finish when baked.
- Bake in the preheated oven for 12-15 minutes or until the cheese straws are crisp and golden brown.
- Remove from the oven and transfer to a wire rack to cool completely. They will crisp up further as they cool.
- Serve warm or at room temperature as a delicious snack or appetizer.
Tips
- Cheese choice: Use a mature cheddar for the best flavor. You can also experiment with other hard cheeses like Gruyère or Parmesan for a different taste profile.
- Butter temperature: Keep the butter cold and work quickly to prevent it from melting. This helps create flaky layers in the pastry.
- Rolling thickness: Don’t roll the dough too thin, or the straws will be too fragile and may burn. About 3-4mm is ideal for a crisp but sturdy texture.
- Storage: Store cooled cheese straws in an airtight container at room temperature for up to 3 days. Avoid refrigeration as it can make them soggy.
Serving Suggestions
Jamie Oliver’s cheese straws are perfect served as finger food alongside a selection of dips such as pesto, sun-dried tomato tapenade, or a simple garlic aioli. They also pair wonderfully with a chilled glass of white wine or a crisp beer. For a more substantial snack, serve alongside a bowl of homemade soup or a fresh salad for contrasting textures and flavors.
Variations
For a spicy twist, add a pinch of cayenne pepper or smoked paprika to the dough. You can also incorporate finely chopped fresh herbs like rosemary, thyme, or chives for an aromatic lift. To make the straws more indulgent, try sprinkling a little extra grated cheese over the strips just before baking. For a gluten-free version, substitute the plain flour with a gluten-free blend suitable for pastry, but note the texture may vary slightly.
Storage and Reheating
Store the cooled cheese straws in an airtight container at room temperature for up to 3 days. They are best eaten fresh but can be kept longer if sealed well. To refresh the crispiness after storage, reheat them in a preheated oven at 160°C (320°F) for 5-7 minutes. Avoid microwaving as it can make them soggy and chewy.
Frequently Asked Questions
Can I use pre-grated cheese for this recipe?
While pre-grated cheese is convenient, freshly grated cheese melts better and provides a stronger flavor. Pre-grated cheese often contains anti-caking agents that can affect the texture, so for best results, grate your cheese fresh.
What if I don’t have English mustard powder?
English mustard powder adds a subtle heat and depth, but if you don’t have it, you can omit it or substitute with a tiny amount of Dijon or yellow mustard. Just be careful not to overpower the cheese flavor.
Can I freeze the cheese straws?
Yes, you can freeze the unbaked dough wrapped tightly in cling film for up to one month. Thaw it overnight in the refrigerator before rolling and cutting. You can also freeze baked cheese straws in an airtight container for up to two weeks and reheat as described above.
How do I prevent the cheese straws from spreading too much during baking?
Keeping the butter cold and chilling the dough before baking helps maintain the shape. Also, avoid adding too much water when forming the dough, as excess moisture can cause spreading.
Can I make these cheese straws vegan or dairy-free?
For a vegan version, use a dairy-free margarine or coconut oil in place of butter and a plant-based cheese alternative. Use a plant-based milk or aquafaba to brush on top instead of egg yolk. Note that the flavor and texture will differ from the original.
What is the best way to cut the dough into cheese straws?
Use a sharp knife or a pizza cutter for clean, even strips. This ensures they bake evenly and look professional. Dust your cutter lightly with flour to prevent sticking.
Jamie Oliver’s cheese straws are a straightforward recipe that rewards you with a flavorful, crunchy snack perfect for many occasions. With simple ingredients and easy steps, they bring the charm of homemade baking to your kitchen with minimal fuss.
Related
- How to Cook Beef Shank in a Pressure Cooker Perfectly
- How to Cook Beans in a Pressure Cooker: Step-by-Step Guide
- How to Cook a Chuck Roast in a Pressure Cooker Perfectly