I’ve hardly set foot in the kitchen for weeks, so it was nice to make these simple cheese straws for an event. I haven’t made cheese straws since I was a child, but I think it could be fun to experiment with different kinds of cheese as they’re easy and a good snack. One of the few advantages of being an adult is that you can play with your food with gay abandon and without fear of reprisals. I went with Jenga.


The recipe is adapted from ‘Everyday baking’. I got 23 two-bite straws from this recipe.

I’ve never seen cumin seeds used in this way before, but I really like it. The straws with the cumin seeds have great pops of flavour.


  • 115g/4oz plain flour
  • 1/2tsp salt
  • 1tsp curry powder
  • 55g/2oz butter
  • 55g/2oz cheddar cheese, grated
  • 1 egg, beaten
  • Selection of seeds for sprinkling. I liked cumin best, and also used golden linseed and sesame


1. Sift the flour, salt and curry powder into a bowl and rub in the butter until you get breadcrumb consistency

2. Add the cheese and about half of the egg and form into a dough

3. Wrap in cling film and leave to chill in the fridge for half an hour.


4. Line a baking sheet with baking parchment, or lightly grease. Preheat oven to 200C/400F (175C/350F fan).

5. Either flour your work surface or line with greaseproof paper. Roll out dough to 5mm thick (use cookie slats if you have them)


6. Cut into strips, around 7.5/1cm (3×1/2in), pinch lightly along the sides and transfer to baking sheet.

7. Brush with the remaining egg and sprinkle with your choice of seeds.

8. Bake for 10-15 mins, until golden.