cheese straws

Cheese straws

Makes about 50 Based on a Marguerite Pattern recipe as party of the #Marguarite100 celebrations, these crumbly rich cheese straw biscuits are ideal for cocktail parties and pre-dinner drinks.
Course Baking
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Author Jacqueline Bellefontaine


  • 125 g plain flour plus extra for dusting
  • 1 tsp dried mustard powder
  • pinch cayenne pepper
  • pinch salt
  • 125 g butter
  • 85 g freshly grated Parmesan cheese
  • 1 egg separated


  • Sift the flour, mustard, a generous pinch of cayenne pepper, and the salt into a mixing bowl. Rub in the butter, then stir in the Parmesan cheese.
  • Add the egg yolk and bring the mixture together to form a slightly sticky dough. Wrap and chill for 30 minutes.
  • Preheat the oven to 220°C/200°C fan/gas mark 7.
  • Roll out the pastry on a lightly floured surface, to about 6mm thick. Cut into strips about 1cm wide and about 8 cm long. Carefully transfer to a baking sheet.
  • Whisk the egg white with a fork until frothy, then brush over the cheese straws. Bake for 7 to 10 minutes until pale golden.
  • Allow to cool slightly on the baking sheet until firm enough to handle, then transfer to a wire rack to cool completely.
  • Once cold store in an airtight tin in a cool place for up to 1 week.


Plus 30 minutes chilling time.