Cayenne Cheese Straws are addictive, crispy cheese crackers with a spicy bite that have been a Southern entertaining staple for generations. These elegant, twisted pastries feature sharp cheddar cheese and butter combined with flour and a generous kick of cayenne pepper, creating savory snacks that are simultaneously rich, flaky, and wonderfully spicy. The combination of buttery pastry texture with sharp cheese flavor and warming heat makes these irresistible once you start eating them. Perfect for cocktail parties, holiday gatherings, gift-giving, or simply keeping in the pantry for snacking, these cheese straws prove that homemade crackers are far superior to anything store-bought. They look impressive but are surprisingly simple to make, requiring just basic ingredients and minimal technique.
Serving Quantity: 48 cheese straws
Preparation Time: 20 minutes
Cooking Time: 15 minutes per batch
Total Time: 1 hour 15 minutes
Ingredients:
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon cayenne pepper (adjust to taste)
- Half teaspoon smoked paprika
- Quarter teaspoon garlic powder
- Half teaspoon baking powder
- 1 cup cold unsalted butter (cut into small cubes)
- 3 cups shredded sharp cheddar cheese
- 3 to 4 tablespoons ice water
- 1 egg (beaten, for egg wash)
- Extra cayenne pepper (for sprinkling, optional)
- Flaky sea salt (for sprinkling)
Nutrition Information (Per Cheese Straw):
- Calories: 75
- Protein: 3g
- Carbohydrates: 4g
- Fat: 6g
- Sugar: 0g
- Sodium: 95mg
- Fiber: 0g
- Cholesterol: 18mg
1. Prepare the Dry Ingredients
In a large mixing bowl, whisk together the flour, salt, cayenne pepper, smoked paprika, garlic powder, and baking powder. Whisk thoroughly to ensure all the spices are evenly distributed throughout the flour. The cayenne provides the heat while the smoked paprika adds depth and a hint of smokiness. Adjust the cayenne based on your heat tolerance. One teaspoon provides noticeable but not overwhelming heat. For milder cheese straws, reduce to half a teaspoon. For spicier versions, increase to one and a half teaspoons. Set this seasoned flour mixture aside.
2. Cut in the Butter
Add the cold butter cubes to the flour mixture. Using a pastry cutter, two forks, or your fingertips, work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. The butter should be cold so it creates flaky layers. Don’t overwork it or let it warm up too much. You want distinct pieces of butter throughout rather than completely smooth dough. This technique is similar to making pie crust and creates the flaky, crispy texture that makes cheese straws special.
3. Add the Cheese
Add the shredded sharp cheddar cheese to the flour and butter mixture. Use your hands or a fork to toss and distribute the cheese evenly throughout. The cheese should be thoroughly incorporated with every part of the mixture containing cheese. Sharp or extra-sharp cheddar provides the best flavor. Pre-shredded cheese works but freshly grated cheese from a block melts better and tastes fresher. The cheese is what gives these straws their rich, savory flavor.
4. Form the Dough
Sprinkle 3 tablespoons of ice water over the mixture. Use a fork to toss everything together, then use your hands to gently press and knead the dough until it comes together into a cohesive ball. The dough should hold together when pressed but not be wet or sticky. If it’s too dry and crumbly, add the remaining tablespoon of ice water, a little at a time. Don’t add too much water or the cheese straws will be tough. The dough should be firm but pliable. Divide the dough in half and shape each half into a disk. Wrap in plastic wrap and refrigerate for at least 30 minutes.
5. Roll and Cut
Preheat your oven to 350 degrees Fahrenheit. Line two baking sheets with parchment paper. Remove one disk of dough from the refrigerator. On a lightly floured surface, roll the dough into a rectangle about a quarter inch thick. The dough should be rolled evenly so all the cheese straws bake at the same rate. Using a sharp knife, pizza cutter, or pastry wheel, cut the dough into strips about half an inch wide and 4 to 5 inches long. You can leave them straight or twist each strip gently for the classic spiral appearance. Transfer the strips to the prepared baking sheets, spacing them about an inch apart.
6. Apply Egg Wash and Season
Brush each cheese straw lightly with beaten egg. The egg wash creates a beautiful golden shine and helps the seasonings stick. Don’t use too much or it will pool and make the straws soggy. Sprinkle very lightly with additional cayenne pepper if you want extra heat and flaky sea salt for texture and flavor enhancement. The salt flakes add a nice crunch and burst of saltiness that complements the rich cheese. Be conservative with the cayenne as too much can make them overpoweringly spicy.
7. Bake Until Golden
Bake for 13 to 16 minutes, rotating the baking sheets halfway through for even browning. The cheese straws are done when they’re golden brown, crispy, and the edges are slightly darker. They should look puffy and the cheese should be melted and bubbling slightly. Don’t underbake or they’ll be soft and doughy. Don’t overbake or they’ll taste burnt and bitter. Remove from the oven and let cool on the baking sheets for 5 minutes. The cheese straws will crisp up even more as they cool. Transfer to a wire rack to cool completely. Repeat with the second disk of dough.
Tips for Perfect Cayenne Cheese Straws
Use cold butter straight from the refrigerator. Warm butter creates tough, dense cheese straws instead of flaky, crispy ones. Work quickly to keep everything cold.
Sharp or extra-sharp cheddar is essential for the best flavor. Mild cheddar is too subtle and doesn’t provide enough cheese flavor to balance the spice.
Adjust the cayenne based on your heat tolerance and audience. Start with less if you’re unsure. You can always add more but can’t remove it once mixed.
Don’t skip chilling the dough. This rest period allows the gluten to relax, making rolling easier, and keeps the butter cold for flakier texture.
Roll the dough evenly to ensure uniform baking. Thick spots will be underdone while thin spots burn. Aim for consistent quarter-inch thickness throughout.
Twist the strips for classic appearance, or leave straight for faster preparation. Both look attractive and taste the same. Twisting is traditional.
These cheese straws keep in an airtight container at room temperature for up to one week. They stay crispy if stored properly with minimal air exposure.
Freeze unbaked cheese straws for up to 3 months. Arrange on baking sheets until frozen solid, then transfer to freezer bags. Bake from frozen, adding 2 to 3 minutes.
The dough can be made ahead and refrigerated for up to 3 days or frozen for up to 3 months. Thaw frozen dough overnight in the refrigerator before rolling.
Add different spices for variety. Try black pepper, chipotle powder, or herbs like rosemary or thyme for different flavor profiles.
Use a fluted pastry wheel for decorative edges that make the cheese straws look even more elegant and professional.
Make them mini for cocktail parties by cutting into 2 to 3 inch lengths. They’re easier to eat standing up and look more refined on serving platters.
Different cheeses create different flavors. Try gruyere for nuttiness, aged gouda for caramel notes, or pepper jack for extra heat.
These make wonderful homemade gifts. Stack in decorative tins or jars lined with parchment paper and tie with ribbon for beautiful, delicious presents.
Serve with cocktails, wine, or beer. The spicy, savory flavor pairs beautifully with drinks and makes them perfect party snacks.
Add finely chopped pecans or walnuts to the dough for extra crunch and nutty flavor that complements the cheese beautifully.
Make them gluten-free by using a gluten-free flour blend. The texture will be slightly different but still delicious.
Shape into rings instead of straws by connecting the ends. These look impressive and are fun to eat, though they take slightly longer to shape.
The egg wash can be replaced with milk or cream if you don’t have eggs. The shine won’t be quite as pronounced but still attractive.
Serve these at room temperature rather than warm. They’re crispest and most flavorful after cooling completely, and the flavors are more pronounced when not piping hot.
