Guyanese Cheese Straws

Cheese straws stacked in a plate on cooling rack with a cream and orange towel under the cooling rack

Guyanese Cheese Straws

Guyanese cheese straws are cheesy, savory crispy sticks with a hint of spice. They are meant to be shared with many so serve them at your next party or social gathering for a delectable treat!

Course Snack

Cuisine Guyanese

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Prep Time 30

Cook Time 10

Total Time 40

Servings Servings

Calories 530kcal

Equipment

Grater
Food Processor
Pastry Bag with a Star Tip
Baking Sheet

Ingredients

1/2 lb Sharp (Extra Sharp) Cheddar Cheese (Use aged cheddar if you can)
3/4 cups Butter, softened (6 ounces)
1 teaspoon spicy brown mustard
2 wiri wiri peppers (remove seed and veins if you do not want the heat)
2 1/4 cups plus 1 tablespoon of flour (11 ounces or 312 grams)
Pinch of salt Optional

Instructions

Preheat oven to 400 °F

Making the dough in a Food Processor

Finely grate cheese, then add to a food processor, followed by the butter, spicy brown mustard, wiri wiri pepper
Blend together until you are left with a smooth, lump free cheese paste
Then add the flour and salt and continue to mix until fully combined into a smooth spreadable dough

Making the dough without a food processor

Grate the cheese using a the fine shred side on a box grater, combine cheese, butter, mustard, pepper and salt (if using) and mash together with a fork until completely smooth. You may also use a hand mixer to mix it into a smooth paste
Then add the flour about 1/2 cup at a time and fold into the cheese paste until a smooth and spreadable dough forms

Piping and Baking

Add the dough to a pastry bag with a star tip (I used an open start tip in size 4B), then pipe onto a greased baking sheet into 3 to 6 inch strips
Bake at 400 °F for 10 to 15 minutes, or as soon as it starts to brown. Remove from the oven and allow to cool before serving

Notes

See section above for substitutions and different ways to shape your cheese straws
You can replace a 1/4 cup of butter with 1/4 of vegetable shortening for a really light cheese straw. I prefer it with all butter because the cheese straw isn't as crumbly but if you like that really melty cheese straw try this substitution.
The consistency of the cheese straw dough, is soft and smooth and easy to work with. If it is hard to get through the pastry tip, then it is too stiff. If it comes and looks oily, your cheese straws will spread and be mushy.

Nutrition