Clart's Cheesy Straws Recipe -
Clart's Cheesy Straws Recipe
  • READY IN 30 mins

Clart's Cheesy Straws

Recipe by  

"Lovely cheesy pastry straws with a little spice and Dijon mustard. Ideal as an appetizer or snack, and great with soup."

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Ingredients Edit and Save

Original recipe makes 24 straws Change Servings
  • PREP

    20 mins
  • COOK

    10 mins

    30 mins


  1. Preheat the oven to 450 degrees F (230 degrees C). lightly grease two baking sheets.
  2. In a medium bowl, stir together the flour and salt. Rub in the butter using your hands until the mixture resembles coarse crumbs. Add the cheese, egg yolks, Cajun seasoning and mustard, and mix until it comes together. Knead for a few turns to be sure the cheese is evenly distributed.
  3. On a lightly floured surface, roll the dough out into a rectangle about 1/4 inch thick, and about 7x10 inches. Cut into thin straws using a chef's knife or pizza cutter. Place straws onto the prepared baking sheets, and straighten them out as best you can.
  4. Bake for 8 to 10 minutes in the preheated oven, until lightly toasted. Cool on wire racks.
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Reviews More Reviews

Sep 19, 2004

I have mixed feelings about this one. I followed the recipe exactly. The "dough" was incredibly difficult to work with. It continuously crumbled, making it hard to form and roll out. I did the best I could, brought them to a bridal shower and people thought they were great. I am not sure if they are worth the effort, although they tasted good?

Jun 10, 2009

I followed the recipe exactly also and realized the dough was a bit too crumbly. I then drizzled the dough with about 1 1/2 tbs cold beer and it did the trick. i set aside some dough without the cajun seasoning in it and I made a second batch which I flavored by sprinkling oregano and chilly flakes onto the dough prior to cutting it, this time in round shapes instead of straws. Personally I like the recipe, I think some of us are having problems with the dough due to the temperature of our butter.


5 Ratings

Jul 27, 2011

I should give these a 2 because they needed some major help. As the others mentioned, the dough had issues and was not able to be kneaded or rolled flat. I think LilAngel's right; something must've been left out of this one: liquid. I used Draculeen's idea and added some beer to achieve the right consistency. I took a little taste of the dough and noticed the Dijon and Cajun spice flavors were lost, so I added QUITE a large amount more Dijon and it still was not prominent. When they came out of the oven, I thought they looked rather dry so I brushed them with melted butter and sprinkled some more cheddar on top to melt. My husband said they tasted a bit like Cheez-Its and ate his with ranch, but he was not at all impressed with these, and nor was I.

Feb 01, 2011

I'm also not so sure about this one. The dough does not get crumbly. I added one egg and butter to it to form a dough. They may have left something out of this one. It's ok but don't know if I would go through the trouble again. No one ood and awed.


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  • Calories
  • 106 kcal
  • 5%
  • Carbohydrates
  • 8.2 g
  • 3%
  • Cholesterol
  • 35 mg
  • 12%
  • Fat
  • 6.7 g
  • 10%
  • Fiber
  • 0.3 g
  • 1%
  • Protein
  • 3.1 g
  • 6%
  • Sodium
  • 207 mg
  • 8%

* Percent Daily Values are based on a 2,000 calorie diet.

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