Cheese Straws Recipe, How to make Cheese Straws

Cheese Straws Recipe – A quick to make snack that is a favorite with the family.

Cheese Straws

This snack can be had anytime. They are addictive and one can go munching on them. Usually, I make a small or medium jar, so that we can have these crisp cheesy snack as a munching snack. Sometimes we have these cheese straws with ginger tea or filter coffee.

I first learnt this recipe during my home science days and from there onwards, have made these straws many times. The texture of these cheese straws are not like the ones you get outside. These are crisp and crumbly. These straws are made from whole wheat flour/atta. If you want you can make them from all purpose flour/maida or half-half of both the flours.

If you are fond of cheese and biscuits then you might like this cheese biscuits recipe. Instead of making straws you can also use a biscuit cutter and make cute shapes.

cheese straws recipe

Few more cheese recipes for you!

Cheese Straws

4.5 from 4 votes
Author:Dassana Amit
Prep Time:15 mins
Cook Time:15 mins
Total Time:30 mins
Servings (change the number to scale):1 medium jar
Cheese Straws Recipe
Cheese Straws Recipe - Quick and Easy to prepare crisp Cheese Straws


(1 CUP = 250 ML)
  • 3 cups whole wheat flour/atta
  • 3/4 cup chilled butter
  • 1 tsp black pepper, crushed or powdered or add as required
  • 2 tsp yellow mustard powder
  • 1/4 or 1/2 tsp cayenne pepper or red chili powder
  • 1 cup tightly packed grated regular cheese or cheddar cheese
  • 7 to 8 tbsp of water or milk
  • salt as required

HOW TO MAKE Cheese Straws

making cheese straws dough

  • mix all the dry ingredients very well - whole wheat flour, black pepper, mustard powder, cayenne pepper or red chili powder and salt.
  • add butter to the dry flour mixture. with your fingers rub the butter in the flour to make a bread crumb like mixture.
  • add grated cheese and lightly mix.
  • then add water or milk and bring the entire mixture together to form a dough.
  • if the mixture appears dry, then add more water or milk.
  • don't knead as we don't want gluten to form.
  • cover in a bowl or in a cling film and refrigerate the dough for 30 to 40 mins. you can also refrigerate overnight.

making cheese straws

  • divide the dough into 3 to 4 portions. take one portion and on a lightly dusted work surface, roll into 1/4 inch width rectangle or circle.
  • with a sharp knife, cut the rolled dough vertically and make strips.
  • you can also use biscuit cutter to get various shapes.
  • bake cheese straws in a pre heated oven at 180 degrees celsius for 12 to 15 minutes till golden and crisp.
  • remove on a rack and once cooled, store cheese straws in an air-tight box.


Cheese Straws will stay good for one month.
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dassana amit

Founder, Chef, Recipe Developer, Food Photographer >> MORE ABOUT US

namaste and welcome to which i started in feb 2009 and is a pure vegetarian blog. i have been passionate about cooking from childhood and began to cook from the age of 10. later having enrolled in a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was formally trained both in mainstream indian as well as international cuisines.

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20 comments/reviews

  1. Hi Dasanna,
    Made this recipe today. The taste was very nice but the texture didn’t come crispy like the image shown. Its still a bit softish at the top & it doesnt have the dark brown colour. I exactly followed the instructions. I added water, not milk. I baked it fan assisted 155° for abt 22 to 23 mins whereas you have said only 12 to 15 mins. Where could have i gone wrong? Is the temp 180° accd to recipe, with fan or without? Pl help. I would really want to make this again. It tasted very good. Thanks.4 stars

    • thanks anuradha. the crispness and crumbliness comes from cutting or rubbing the butter in the flour. the butter should not melt. if the butter melts the straws will become soft. so if you see the butter melting, then keep the mixture in the fridge for 30 minutes and then start to cut the butter again in the flour. butter has to be chilled or cold. when you add milk or water it can be at room temp or cold, but should not be warm or hot.

      i baked in an oven without a fan. a fan accelerates the baking time and hence ovens with fans generally bake faster than ovens without fans. also i baked in a small oven. temperatures vary much in oven depending on the type, size and make. here i don’t think its the baking time. its the butter which must have melted. for cutting the butter in flour, i use a knife initially and later mix with hands. but you can also use a stand mixer or a electric beater with the hook attachment. hope this helps.

  2. Hello mam,
    All Grt recipes. I want to know the recipe of French baguette. Please tell me. I will be very grateful to you.

    • i have never made french baguette at home. i have made other kinds of loafs and breads, but not tried a baguette. so when i try the recipe for a few times and if it turns out good, i will add the recipe on the blog.

  3. hi dasanna, we tried this with amul garlic n herbs butter and some oregano. the flavour was really great. ur proportions and methods rock. thry r easy to follow and so tasty. keep it going!!

  4. I love your cookie and biscuit recipes actually all your recipes but these are fun as I started baking for my 17month old and he loves the whole wheat nankhatai biscuits, lets see if he likes these cheese straws. thank you:)5 stars

  5. Hi Dassana,

    Are we good to use cream cheese for this recipe. I have some left in the fridge and thinking if it can be added ?

    Tirthi.4 stars

  6. Hi,
    I tried many of your recipes,and all of them turned out awesome. Got many compliments 🙂
    Can u suggest me à substitute of mustard here,It’s not that handy:(