There’s something quietly luxurious about a good cheese straw. They’re humble on the outside. simple golden batons twisted or cut with an almost careless hand. but bite into one and you’ll find a kind of savory poetry. I first discovered Nigella Lawson’s take on cheese straws on a particularly cold December evening, thumbing through her book How to be a Domestic Goddess. The fireplace was roaring (albeit a YouTube video of one) and I was craving something snacky and warm to pair with a glass of red.
Nigella’s cheese straws are exactly what you want them to be-flaky, sharp with cheddar and just rich enough to feel indulgent without tipping into excess. They’ve got that perfect balance of buttery pastry and punchy cheese that makes you wonder why we don’t make them every week. They’re the kind of thing you serve at a casual gathering with friends and end up becoming legendary for. “You made these”? they’ll ask, eyes wide as they crunch into their third straw.
The truth is, Nigella’s recipe isn’t complicated. But as with everything she does, it’s not just about the ingredients. It’s about the attitude. Her cheese straws aren’t fussy. They’re celebratory. They’re for people who understand the quiet beauty of flour and butter coming together with just a bit of heat and time.
Nigella Cheese Straws Recipe
Ingredients Needed
Let’s talk ingredients. These are things you likely already have which is part of the charm. No specialty trips to a gourmet store. Just good, honest basics that, when treated right, become something almost magical.
Here’s what you need:
- 125g plain flour (about a cup)
- 100g cold unsalted butter, cubed
- 100g sharp cheddar cheese, grated. the sharper the better; I always reach for mature English cheddar
- 1 egg yolk, beaten lightly (you can save the white for something else or give it to your dog, if yours is like mine and hangs around for scraps)
- A pinch of cayenne pepper. Nigella uses it sparingly but I sometimes double it for an extra kick
- Salt to taste. remember, your cheese already has some salt, so taste as you go
Optional (but highly recommended):
- A dash of English mustard powder. this adds depth and a slight tang that really complements the cheese.
Equipment Needed
You don’t need anything fancy but having a few reliable tools makes the process smoother and, frankly, more enjoyable. I learned the hard way not to underestimate the importance of a good rolling pin.
Here’s what I use:
- A mixing bowl
- A pastry cutter or your fingertips (Nigella would likely say to ’pincer it in’ with your fingers)
- A box grater for the cheese
- Rolling pin
- Baking sheet, lined with parchment paper
- Knife or pizza cutter for slicing the straws
- Pastry brush for the egg wash
That’s it. If your kitchen is cozy and a little chaotic like mine, just clear a small surface and get stuck in.
Instructions To Make Nigella Lawson’s Cheese Straws
Now, here’s the best part. This is one of those recipes where the process itself is comforting. Like knitting or tidying up a drawer. It’s calm, measured and ends with something delicious.
- Start by making the dough. In your bowl, toss together the flour and the cubed cold butter. Rub the butter into the flour using your fingertips until the mixture resembles coarse breadcrumbs. I like to do this slowly. it feels a bit like meditation.
- Add the cheese and cayenne (and mustard powder if you’re using it). Stir it all through gently with your fingers. At this point, the mixture is already smelling like something I want to eat straight from the bowl.
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Add the egg yolk and bring the dough together. It’ll feel a little dry at first but keep working it gently and it will come together in a soft, pliable dough. Wrap it in cling film and let it rest in the fridge for at least 30 minutes.
(This is your cue to pour a drink, wash up or scroll through pictures of other cheese-based things you might make next.)
- Preheat your oven to 180°C (350°F) and line a baking tray with parchment.
- Roll out the dough on a floured surface until it’s about 5mm thick. Don’t worry about getting it perfect-Nigella isn’t one for obsessive symmetry. Rustic is charming.
- Cut into strips-about a finger’s width. and lay them on the tray. If you like a little flourish, twist them slightly before placing them down. They’ll puff up and take on a wonderful texture.
- Brush lightly with a bit more egg yolk for a glossy finish. Then slide them into the oven.
- Bake for 12-15 minutes or until they’re golden, crisp on the edges and smell so good you want to stand over the tray and eat them hot.
Let them cool slightly. Or don’t. I always burn my mouth on the first one. Worth it.
What I Learnt
The first time I made these, I was too cautious. I used mild cheddar and didn’t trust the cayenne. They turned out nice but not memorable. The next time, I let go of that hesitation. I used a sharp, mature cheese and added a touch more spice and suddenly, I understood the appeal.
What I’ve learned is this: cheese straws aren’t just a recipe, they’re a lesson in trusting simple things. When you cook with fewer ingredients, each one has to show up. So don’t hold back-use the good cheese. Roll the dough with confidence. Twist those straws like you mean it.
And don’t save them for guests. Bake a batch for yourself, even if you’re the only one home. Sit down with a few and a glass of something cold or warm and just enjoy the peace that comes from knowing exactly what went into your food.
FAQs
What Makes Nigella Lawson’s Cheese Straws Different From Other Recipes?
Nigella’s cheese straws are uniquely rich and buttery, with the perfect balance of crispness and melt-in-your-mouth texture. She uses a combination of sharp cheddar and Parmesan, giving them an extra depth of flavor. Plus, the use of puff pastry makes them incredibly easy to whip up, but they taste like you’ve spent hours perfecting them!
Can I Make Nigella Lawson’s Cheese Straws Ahead Of Time?
Yes! Nigella’s recipe is super flexible. You can prepare the cheese straws up to the point of baking and store them in the fridge for a day or two. Alternatively, you can freeze them before baking. Just pop them in the oven straight from the freezer when you’re ready, and they’ll bake up just as delicious as fresh!
What’s The Best Way To Serve Nigella’s Cheese Straws?
They’re fantastic served warm from the oven as part of a party spread, with drinks, or as a quick snack. I personally love them with a glass of white wine or alongside a charcuterie board. But honestly, they’re so irresistible you could snack on them any time!
