Derby Day Cheese Straws (Printer Version)

Buttery cheddar and Parmesan cheese straws spiced with cayenne, perfect for savory snacking.

# What You'll Need:

→ Dairy

01 - 1 ½ cups sharp cheddar cheese, freshly grated
02 - ½ cup Parmesan cheese, finely grated
03 - ½ cup unsalted butter, cold and cubed

→ Pantry

04 - 1 ¼ cups all-purpose flour
05 - ½ teaspoon cayenne pepper
06 - ½ teaspoon fine sea salt
07 - ¼ teaspoon freshly ground black pepper

→ Optional

08 - 1–2 tablespoons cold water as needed

# How to Make It:

01 - Preheat oven to 375°F. Line a baking sheet with parchment paper.
02 - In a food processor, combine cheddar, Parmesan, flour, cayenne, salt, and black pepper. Pulse to mix.
03 - Add the cold butter and pulse until the mixture resembles coarse crumbs.
04 - If the dough is too dry, add cold water 1 tablespoon at a time until the dough just comes together.
05 - Turn the dough out onto a lightly floured surface and roll into a rectangle about ¼ inch thick.
06 - Cut into strips about ½ inch wide and 6 inches long.
07 - Transfer the strips to the prepared baking sheet, spacing slightly apart.
08 - Bake for 12–15 minutes or until golden and crisp.
09 - Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

# Expert Advice:

01 -
  • They're ready in half an hour and taste like you spent all afternoon in the kitchen.
  • A single batch gives you two dozen straws, so there's plenty for nibbling before the race and sharing after.
  • The cayenne whisper keeps people guessing what makes them so addictive.
02 -
  • Cold butter is non-negotiable—if your kitchen is warm, even briefly chill your cubed butter in the freezer again before using it, or your straws will turn out dense and cakey instead of crisp.
  • The moment they turn golden is the moment to pull them out; leaving them in another minute or two for extra browning will push them into bitter territory, and there's no coming back from that.
03 -
  • Use a sharp chef's knife dipped in hot water and wiped dry between cuts for clean, crisp edges that look intentional.
  • If you don't have a food processor, you can cut the butter into the dry ingredients with a pastry cutter or even two forks, though it takes a little more patience and elbow grease.
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