Cheddar-Cheese Straws


Dry mustard, ground pepper, and cayenne give these crackers some kick. For variation, try Gruyere cheese in place of cheddar.


  • 6 -ounce piece sharp cheddar cheese

  • 1 ½ cups all-purpose flour (spooned and leveled), plus more for work surface

  • 8 tablespoons (1 stick) unsalted butter, room temperature

  • 1 teaspoon dry mustard powder

  • 1 teaspoon salt

  • ¼ teaspoon ground pepper

  • ¼ teaspoon cayenne pepper


  1. Preheat oven to 425 degrees. In a food processor fitted with the grating blade, grate cheese. Switch to cutting blade; add flour, butter, mustard powder, salt, ground pepper, and cayenne. Pulse until a dough forms.

  2. Transfer dough to a lightly floured work surface; divide into 4 equal pieces. Roll each piece into a rope, about 3/8 inch in diameter and 18 inches long; cut each rope into six 3-inch pieces. Place pieces 1 inch apart on a baking sheet. Drag the tines of a fork down each straw to create ridges.

  3. Bake until golden and firm to the touch, 15 to 20 minutes. Transfer to a wire rack to cool completely.

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