• Rachel Patterson

Paprika Cheese Straws

Pepping up my basic cheese straw recipe...




225g (8oz) plain (all purpose) flour

1/2 teaspoon salt

1/2 teaspoon smoked paprika

115g (4oz) cold butter, diced

115g (4 oz) parmesan or strong cheddar cheese, grated

1 medium egg, beaten plus ½ a beaten egg to glaze



Lightly oil a large baking sheet (you might need two). Pre heat the oven to 200C/Gas 5.


Pop the flour, salt and paprika into a bowl and rub the butter into the flour until it resembles fine breadcrumbs (I do this in a food processor).


Stir in the cheese.

Mix in the egg and add between 2 to 5 tablespoons of cold water, just enough to get the dough to squish together.

Turn out onto a floured surface and knead lightly until smooth.


Roll out the dough to 5mm (1/4 inch) thick, you may want to cut the dough in half and do this in two lots. Trim the edges and cut into strips about 20cm (8 inches) long and about 1cm (1/2 inch) wide.


Lay onto a baking sheet. Re roll the trimmings and repeat until you have used all the dough.


Brush the straws with beaten egg and if using sprinkle with a bit of extra grated cheese if you wish.


Bake for 15 minutes or until golden brown then cool on a wire rack.


They will keep for a few days in an airtight tin…if you don’t eat them all first.

© 2020 Rachel Patterson