Cheese Straws

Nobody can resist crispy cheese straws, fresh out of the oven. A far cry from the stale shop-bought ones. Try them, they are dead easy to make and bake.


  • 2 cups (240 g) cake flour
  • pinch of mustard powder
  • ½ t (2.5 ml) Ina Paarman's Chilli & Garlic Seasoning
  • 125 g butter
  • 1 cup (250 ml) grated Cheddar cheese
  • 1 egg yolk
  • ¼ cup (60 ml) cold water, enough for a pliable dough

Sift the dry ingredients together twice with ½ t (2,5 ml) Garlic & Chilli Seasoning. Cut in the butter with a pastry cutter, or sharp knife. Add the cheese. Whisk the egg yolk and cold water together. Add and mix to a firm but pliable dough.
Knead dough lightly, flatten into a disk and chill in the refrigerator for 20 minutes.

Adjust oven shelf to middle position. Preheat oven to 200°C.

Line a baking sheet with baking paper.

Roll dough out as thinly as a R1 coin. Cut into long strips (about 1cm wide and 8cm long).
Twist the strips to form a corkscrew shape. Place on baking paper. Sprinkle lightly with Chilli & Garlic Seasoning. Bake for about 10 minutes until straw-coloured and crisp.

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