Jamie Oliver Cheese Straws Recipe [Tips & Tricks]

I still remember the first time I tried Jamie Oliver’s Cheese Straws. It was at a small gathering with close friends, and the moment those crispy, cheesy sticks hit the table, the room lit up with excitement. The combination of buttery, cheesy, and slightly crunchy was pure magic. What struck me most was how simple ingredients transformed into such a crave-worthy snack.

• These cheese straws are the perfect mix of comfort and elegance.
• Great for parties, snacks, or even a quick nibble while watching a movie.
• Jamie’s recipe is straightforward, yet packs a punch in flavor and texture.

Jamie Oliver’s Cheese Straws Recipe

The recipe itself is a masterclass in simplicity and flavor. Jamie takes basic pantry staples and turns them into something unforgettable.

• The dough is rich, buttery, and infused with sharp cheese.
• Rolled out thin and twisted into perfect little straws.
• Baked to golden perfection, crispy outside with a tender melt inside.

It’s a recipe that invites you to get hands-on and enjoy the process as much as the result.

Ingredients Needed

Let me tell you, the quality of these ingredients makes a huge difference. I once tried making these with pre-shredded cheese and the texture wasn’t quite right. Freshly grated cheese? Game changer.

• 200g plain flour (for that tender yet firm base)
• 100g cold unsalted butter (cut into cubes)
• 150g sharp Cheddar cheese, freshly grated (Jamie swears by good quality Cheddar)
• A pinch of sea salt (to enhance all flavors)
• A pinch of cayenne pepper or smoked paprika (optional, for a subtle kick)
• A splash of cold water (just enough to bring the dough together)

Each element plays a crucial role in creating that perfect balance.

How To Make Jamie Oliver’s Cheese Straws

Here’s where the fun begins. I remember kneading the dough with my fingers, feeling it come together – it’s oddly therapeutic.

• Combine the flour and butter in a bowl, rubbing them together with your fingertips until the mixture resembles coarse breadcrumbs.
• Stir in the grated cheese, salt, and your chosen spice.
• Add cold water little by little, gently bringing the dough together into a ball.
• Roll the dough between two sheets of baking paper into a thin rectangle.
• Cut into strips about 1 cm wide.
• Twist each strip gently and place on a baking tray lined with parchment.
• Chill in the fridge for 20 minutes to help them hold their shape.
• Bake in a preheated oven at 180°C (350°F) for 12-15 minutes or until golden and crispy.

That anticipation as they bake is almost unbearable – the smell alone is worth it!

Ingredient Science Spotlight

Why does this recipe work so well? Here’s a little behind-the-scenes science.

• Butter: Its fat coats flour proteins, limiting gluten formation. This results in a tender, flaky texture rather than a tough pastry.
• Cheese: Contains fat and moisture that melt during baking, creating pockets of flavor and crispiness.
• Flour: Provides structure. Using plain (all-purpose) flour keeps the texture delicate but firm.
• Cold water: Prevents the butter from melting prematurely, keeping the dough crumbly and easy to handle.
• Salt and spices: Enhance and balance the overall flavor, making each bite savory and exciting.

Understanding this helps you tweak and perfect the recipe yourself.

Expert Tips

Over time, I picked up a few nuggets of wisdom that make these cheese straws even better:

• Always use cold butter for a flakier texture.
• Don’t overwork the dough – handle it just enough to bring it together.
• Freshly grate the cheese yourself; pre-grated often has additives that affect melting.
• Twist the strips firmly but gently to keep them intact while baking.
• Use parchment paper to prevent sticking and make cleanup easier.
• Let them cool completely on a wire rack for maximum crunch.

Recipe Variations

Want to switch things up? Jamie’s recipe is a fantastic base for creativity.

• Spicy Kick: Add chili flakes or cayenne pepper.
• Herb Infused: Mix in chopped fresh rosemary, thyme, or chives.
• Different Cheeses: Swap cheddar for Parmesan, Gruyère, or a mix.
• Seeds: Sprinkle sesame, poppy, or nigella seeds on top before baking.
• Gluten-Free: Use a gluten-free flour blend, but adjust water carefully.

Each variation changes the flavor profile and keeps things fresh.

Final Words

Making Jamie Oliver’s Cheese Straws always feels like a mini celebration in my kitchen. They’re a reminder that simple, honest ingredients combined with a little love and patience can create something extraordinary.

• They impress guests without stress.
• Are perfect for any occasion, from casual to classy.
• A timeless snack that never goes out of style.

FAQs

What Ingredients Do I Need For Jamie Oliver’s Cheese Straws?

You’ll need puff pastry, cheese (cheddar works great), flour, butter, and mustard powder.

How Do I Make Jamie Oliver’s Cheese Straws Crispy?

Make sure to roll out the pastry thinly and bake them at a high temperature. This gives them that crisp texture.

Can I Use A Different Type Of Cheese For Cheese Straws?

Absolutely! You can try mozzarella or a mix of parmesan and cheddar for different flavors.

Do I Need To Chill The Dough Before Baking?

No, but chilling can help keep the straws from spreading too much while baking.

How Long Should I Bake Jamie Oliver’s Cheese Straws?

Bake them for about 10-15 minutes or until they are golden and crispy.

Can I Freeze Jamie Oliver’s Cheese Straws?

Yes, you can freeze them! Just freeze the unbaked straws and bake from frozen when you’re ready.

What Can I Serve With Cheese Straws?

Cheese straws go great with dips, a cold drink, or as a snack on their own.

How Do I Make Sure The Cheese Straws Don’t Get Soggy?

Make sure your pastry is well-baked and not too thick. Also, avoid overworking the dough.

Can I Add Spices To The Cheese Straws For Extra Flavor?

Definitely! You can add chili flakes, smoked paprika, or even fresh herbs like rosemary.

Is It Possible To Make These Cheese Straws Gluten-free?

Yes, you can use gluten-free puff pastry and follow the rest of the recipe as usual.