Cheddar & Chilli Cheese Straws

Made with homemade shortcrust pastry and a simple buttermilk trick, these savoury treats come together in one bowl with no faff or fancy equipment required.

Perfect with a bowl of soup, a cheeky glass of something cold, or just as a savoury snack with a cosy cuppa.

And the best part? Everything is mixed up in just one bowl. No faff, no fancy equipment, just honest ingredients and a bit of kitchen pottering.

Ingredients

For the homemade buttermilk:

• 240 ml whole milk
• 1 tbsp lemon juice or white vinegar

For the cheese straws:

• 250g plain flour
• ½ tsp fine sea salt
• 125g cold unsalted butter, cubed
• 3-4 tbsp buttermilk (homemade or shop-bought)
• 1 egg
• 100g mature cheddar, grated
• 30g parmesan, finely grated (optional)
• 1 tsp chilli flakes (adjust to taste)
• ½ tsp smoked paprika
• ¼ tsp freshly ground black pepper
• 1 egg, beaten (for egg wash)

Method

Step 1: Make the buttermilk

Combine milk with lemon juice in a jug. Stir and leave for 10 minutes until slightly curdled. Chill whilst preparing the pastry.

Short on time? Use shop-bought buttermilk instead.

Step 2: Make the pastry

1. In a large bowl, combine flour and salt
2. Rub in cold butter with fingertips until mixture resembles fine breadcrumbs
3. Stir in both cheeses, chilli flakes, paprika, egg, and pepper
4. Add 3 tbsp buttermilk and bring together with a fork, adding extra if needed
5. Gently form into a dough with your hands – don't overwork
6. Flatten into a disc, wrap, and chill for 30 minutes

Step 3: Shape and bake

1. Preheat oven to 200°C (180°C fan)/Gas 6. Line a baking tray
2. Roll chilled dough into a rectangle, 3mm thick
3. Trim edges and slice into 2cm wide strips
4. Twist each strip and place on the tray with space between
5. Brush with beaten egg
6. Bake 15-18 minutes until golden and crisp

Step 4: Serve

Cool for 2 minutes before serving. Best enjoyed warm and fresh from the oven.

Top Tips

• Extra heat? Add a pinch of cayenne pepper
• Pastry scraps? Roll thin, sprinkle with cheese, and bake as crisps
• Storage: Keep in an airtight tin for 2-3 days. Re-crisp in a warm oven

Perfect Pairings

Serve alongside:

• Hearty soups and stews
• Chilled white wine or beer
• Afternoon tea with a proper cuppa

Made this recipe? Tag me @acountrygirlskitchen or @athomeondartmoor – I'd love to see your golden, twisty creations!