I still remember the first time I tried Jamie Oliver’s Cheese Straws. I was at a small weekend gathering, and the moment I bit into that golden, cheesy, crunchy stick, I knew I had to make them myself. There’s something about the way they melt in your mouth while still holding a satisfying crunch that makes them addictive. They are simple enough for a casual snack but special enough to impress friends or family.
These cheese straws aren’t just snacks. They are comfort food, conversation starters, and a perfect way to explore the magic of cheese and butter working together. Making them yourself lets you control flavors, textures, and even the type of cheese you want to showcase.
Jamie Oliver’s Cheese Straws Recipe
When Jamie first shared this recipe, it wasn’t just about mixing cheese and pastry. It was about creating something that brings people together. The recipe combines rich cheese with buttery pastry and a hint of seasoning to give a snack that is crispy, cheesy, and utterly irresistible.
This is not a complicated recipe. It’s straightforward, but the beauty lies in the details: how you handle the dough, the type of cheese you pick, and the way you bake them. Jamie’s approach makes it approachable even if you’ve never baked before.
Ingredients Needed
I remember standing in my local market, checking the shelves for the right cheese. Here’s what you’ll need to make these cheese straws exactly like Jamie does:
- Flour – Usually plain or all-purpose. It gives structure to the straws.
- Butter – Cold, unsalted, and cubed. This creates flakiness.
- Cheese – Strong cheddar works best. The sharper, the more flavor.
- Egg – Helps bind the dough and gives a beautiful golden color.
- Paprika – Optional, but it adds a subtle kick and color.
- Salt – Enhances the cheese flavor.
It’s a short list, but each ingredient plays a critical role in the texture and taste.
How To Make Jamie Oliver’s Cheese Straws
I still recall the first time I rolled out the dough and the smell of melting butter mixed with cheese in the oven. Here’s how to make them:
- Prepare the Dough – Mix flour and butter until it resembles coarse crumbs. Add the cheese and a pinch of salt.
- Add the Egg – Mix in the egg to bring the dough together. Don’t overwork it or the straws will be tough.
- Chill – Wrap the dough in cling film and chill for at least 30 minutes. Cold dough is easier to handle.
- Roll Out – Roll dough to about 0.5 cm thickness on a floured surface.
- Cut Straws – Use a knife or pizza cutter to cut into thin strips.
- Bake – Place on a lined baking tray and bake at 180°C (350°F) for 10-12 minutes until golden and crispy.
The process is simple but rewarding. The moment they come out of the oven, the smell alone makes you want to devour them immediately.
Ingredient Science Spotlight
I love diving into why recipes work. With cheese straws, it’s all about protein, fat, and starch:
- Cheese – Contains protein and fat that melt and brown in the oven, giving flavor and crunch.
- Butter – Solid fat in cold form creates layers in the dough. When baked, these layers puff slightly, making the straws flaky.
- Flour – Provides structure. Gluten development is minimal here, keeping the straws tender rather than chewy.
- Egg – Acts as a binder and helps achieve a golden color due to Maillard reactions during baking.
Understanding this science makes you appreciate why chilling the dough or choosing a sharp cheddar matters so much.
Expert Tips
I’ve learned a few tricks from experience that elevate these cheese straws from good to unforgettable:
- Use a food processor – Makes mixing butter and flour easier and quicker.
- Keep dough cold – Warm dough becomes sticky and hard to cut.
- Sharp cheddar for flavor – Mild cheeses work, but sharp cheddar packs punch.
- Even thickness – Ensures all straws bake evenly.
- Watch the oven – They go from perfect golden to burnt very fast.
These tips save you time, prevent mistakes, and make your straws consistently crispy and flavorful.
Recipe Variations
One of my favorite things is experimenting. Jamie’s recipe is a base for so many variations:
- Herb Cheese Straws – Add thyme, rosemary, or chives to the dough.
- Spicy Cheese Straws – Mix in a pinch of cayenne or chili flakes.
- Different Cheeses – Parmesan for nutty flavor, Gruyère for a smooth richness.
- Seeds – Sprinkle sesame or poppy seeds for extra texture.
The possibilities are endless. Each variation creates a new snack adventure without changing the essence of the original recipe.
Final Words
Making Jamie Oliver’s Cheese Straws is more than following a recipe. It’s a process of smelling the butter melt, hearing the straws crunch, and tasting the perfect balance of salty, cheesy goodness. Each bite feels homemade, thoughtful, and celebratory.
I often make them for gatherings, and they disappear faster than any dip or chips. They are proof that simple ingredients, handled with care, can create something magical.
FAQs
What Cheese Is Best For Jamie Oliver’s Cheese Straws?
A sharp, flavorful cheese like mature cheddar works best for a strong taste. You can also mix in some Parmesan for extra richness.
Can I Make Jamie Oliver’s Cheese Straws Ahead Of Time?
Yes, you can prepare the dough in advance and refrigerate it. You can even freeze them before baking for convenience.
How Do I Make The Cheese Straws Extra Crispy?
Make sure to roll the dough thinly and bake at a high temperature to get that perfect crispy texture.