James Martin Cheese Straws​

James Martin Cheese Straws are the ultimate party snack—shattering, buttery, and packed with an intense savory punch. Unlike the dry, bland crackers found in boxes, these are made using a “rough puff” style method (or high-quality puff pastry) that creates dozens of flaky layers. James’s secret is using a high-quality, extra-mature Cheddar paired with a touch of Cayenne pepper for a subtle back-heat. They are incredibly versatile: serve them as a sophisticated hors d’oeuvre with a glass of fizz, or stack them in a jar for the most addictive kitchen-counter snack you’ve ever tasted.

Try More Recipes:

• James Martin​ Bacon And Sausage-Stuffed Potato Loaf
• James Martin Turkey Crown​
• James Martin Blackened Cod​

Why You Will Love This Cheese Straws​ Recipe:

• Incredible Flakiness: The “fold and turn” technique creates layers of cheese and butter that puff up beautifully in the oven.
• Intense Flavor: Using both Extra Mature Cheddar and Parmesan ensures a deep, savory cheesy hit in every bite.
• The Spice Kick: A pinch of cayenne and mustard powder cuts through the rich butter, making them impossible to stop eating.
• Make-Ahead Magic: You can prepare the dough twists and freeze them, baking them fresh whenever guests arrive.

James Martin Cheese Straws Ingredients

• 250g Plain Flour: Plus extra for dusting.
• 150g Unsalted Butter: Chilled and cut into small cubes.
• 150g Extra Mature Cheddar: Finely grated.
• 50g Parmesan: Finely grated.
• 1 tsp English Mustard Powder: For a savory depth.
• ½ tsp Cayenne Pepper: Adjust to your spice preference (James likes a kick!).
• 1 tsp Salt: Fine sea salt.
• 2 Egg Yolks: To bind the dough (and add richness).
• 2–3 tbsp Ice-Cold Water: To bring the dough together.
• 1 Egg: Beaten (for glazing).
• Optional: Poppy seeds or sesame seeds for sprinkling.

How To Make James Martin Cheese Straws

1. Rub in the Fat: Place the flour, salt, mustard powder, and cayenne into a food processor or bowl. Add the cold butter cubes. Pulse (or rub with fingertips) until the mixture resembles coarse breadcrumbs but—crucially—still has some pea-sized chunks of butter visible. These chunks create the flaky layers.
2. Add Cheese: Stir in the grated Cheddar and half of the Parmesan.
3. Bind the Dough: Add the egg yolks and 2 tablespoons of ice water. Mix gently until the dough creates a ball. If it’s too crumbly, add the remaining tablespoon of water. Wrap in cling film and chill for 30 minutes.
4. Roll and Fold: On a floured surface, roll the dough out into a rectangle. Fold the top third down and the bottom third up (like a letter). Turn the dough 90 degrees and roll out again. This mimics puff pastry.
5. Shape: Roll the dough out to a thickness of about 5mm. Brush the surface with the beaten egg and sprinkle with the remaining Parmesan.
6. Cut and Twist: Cut the dough into long strips (approx 1cm wide x 10cm long). Take each strip and twist it 3–4 times to create a spiral shape.
7. Bake: Place on a baking tray lined with parchment paper. Bake in a preheated oven at 200°C (400°F) for 10–12 minutes.
8. Cool: They will be soft when they first come out. Transfer to a wire rack to cool completely, where they will crisp up.

Recipe Tips

• Keep it Cold: If the butter melts before the oven, the straws will be greasy. If the dough gets soft while twisting, pop the tray in the fridge for 10 minutes before baking.
• Finely Grated Cheese: Use the finest setting on your grater. Large chunks of cheese will melt out of the straws and burn on the tray, rather than staying inside the pastry.
• Anchor the Ends: Press the ends of the twisted dough down firmly onto the baking paper so they don’t untwist during the bake.
• Oven Heat: A hot oven (200°C) is essential to “shock” the butter and create the puff.

What To Serve With James Martin Cheese Straws?

These Cheese Straws the perfect companion for drinks. Serve them with a glass of Champagne, a crisp Gin and Tonic, or a cold craft ale. They also work brilliantly alongside dips; try a caramelized onion chutney or a smoky roasted red pepper dip. Alternatively, swap your usual croutons and serve a pair of these alongside a bowl of James Martin’s Celeriac Soup.

How To Store Leftovers Cheese Straws?

• Room Temperature: Store in an airtight container or biscuit tin. They will stay crisp for 2–3 days.
• Freezer: You can freeze the unbaked twisted straws on a tray, then bag them up. Bake from frozen (add 2–3 minutes to the cooking time).
• Avoid Fridge: Do not store baked straws in the fridge; the humidity will make them soft and stale.

How To Reheat Leftovers Cheese Straws?

• Oven: If they have lost their crunch, place them on a wire rack in a 180°C (350°F) oven for 3–5 minutes. This refreshes the butter and crisps them back up.
• Microwave: Never microwave cheese straws. They will turn into soft, rubbery sticks.

FAQs

More Recipes:

• James Martin Belly Pork And Ribs​
• James Martin Gluten Free Batter​
• James Martin Lamb Shanks

Cheese Straws Nutrition Facts

• Calories: ~85 kcal
• Total Fat: 6g
• Saturated Fat: 4g
• Cholesterol: 18mg
• Sodium: 140mg
• Total Carbohydrate: 5g
• Protein: 3g

James Martin Cheese Straws​

Recipe by Ella ThompsonCourse: Snacks, Appetizers, Dinner, LunchCuisine: British, AmericanDifficulty: Easy

Servings

24

Straws

Prep time +(chilling)

20

minutes

Cooking time

12

minutes

Calories

85

kcal

James Martin Cheese Straws are a savory delight featuring a “rough puff” pastry method loaded with mature Cheddar and Parmesan. Finished with a kick of cayenne and mustard, these twisted, golden snacks are the perfect accompaniment to drinks or soups.

Ingredients

• 250g Plain Flour: Plus extra for dusting.

• 150g Unsalted Butter: Chilled and cut into small cubes.

• 150g Extra Mature Cheddar: Finely grated.

• 50g Parmesan: Finely grated.

• 1 tsp English Mustard Powder: For a savory depth.

• ½ tsp Cayenne Pepper: Adjust to your spice preference (James likes a kick!).

• 1 tsp Salt: Fine sea salt.

• 2 Egg Yolks: To bind the dough (and add richness).

• 2–3 tbsp Ice-Cold Water: To bring the dough together.

• 1 Egg: Beaten (for glazing).

• Optional: Poppy seeds or sesame seeds for sprinkling.

Directions

• Rub in the Fat: Place the flour, salt, mustard powder, and cayenne into a food processor or bowl. Add the cold butter cubes. Pulse (or rub with fingertips) until the mixture resembles coarse breadcrumbs but—crucially—still has some pea-sized chunks of butter visible. These chunks create the flaky layers.
• Add Cheese: Stir in the grated Cheddar and half of the Parmesan.
• Bind the Dough: Add the egg yolks and 2 tablespoons of ice water. Mix gently until the dough creates a ball. If it’s too crumbly, add the remaining tablespoon of water. Wrap in cling film and chill for 30 minutes.
• Roll and Fold: On a floured surface, roll the dough out into a rectangle. Fold the top third down and the bottom third up (like a letter). Turn the dough 90 degrees and roll out again. This mimics puff pastry.
• Shape: Roll the dough out to a thickness of about 5mm. Brush the surface with the beaten egg and sprinkle with the remaining Parmesan.
• Cut and Twist: Cut the dough into long strips (approx 1cm wide x 10cm long). Take each strip and twist it 3–4 times to create a spiral shape.
• Bake: Place on a baking tray lined with parchment paper. Bake in a preheated oven at 200°C (400°F) for 10–12 minutes.
• Cool: They will be soft when they first come out. Transfer to a wire rack to cool completely, where they will crisp up.

Notes

• Keep it Cold: If the butter melts before the oven, the straws will be greasy. If the dough gets soft while twisting, pop the tray in the fridge for 10 minutes before baking.
  Finely Grated Cheese: Use the finest setting on your grater. Large chunks of cheese will melt out of the straws and burn on the tray, rather than staying inside the pastry.
  Anchor the Ends: Press the ends of the twisted dough down firmly onto the baking paper so they don’t untwist during the bake.
  Oven Heat: A hot oven (200°C) is essential to “shock” the butter and create the puff.