Light Wholemeal Cheese Straws


Preparation info

  • Difficulty


  • Serves


Appears in

Josceline Dimbleby’s Complete Cookbook

Josceline Dimbleby’s Complete Cookbook

By Josceline Dimbleby

Published 1997

  • About

Cheese straws are universally popular at a party and these are an especially good version. You can vary them by substituting 2 teaspoons of curry powder for the paprika. Conveniently the straws can also be made several days ahead.


  • 225 g/8 oz wholemeal flour
  • 4 level teaspoons baking powder
  • 3 teaspoons paprika
  • ½ teaspoon cayenne pepper
  • 2 teaspoons caraway seeds
  • 350 g/12 oz strong-flavoured cheese, grated
  • 225 g/8 oz butter
  • 4 egg yolks


Sift the flour and baking powder into a bowl, add the paprika, cayenne pepper and caraway seeds and mix all evenly together. Then stir in the grated cheese. Cut the butter into small pieces and rub it into the flour and cheese mixture with your fingertips. Add the egg yolks and mix with a wooden spoon to a stiff dough.

Preheat the oven to 220°C/425°F/gas mark 7. Gather the dough into a ball and press out with your hands on a floured surface. Then roll out with a floured rolling pin to about 1.25 cm/½ in thick. Cut into rectangular strips about 7.5 x 1.25cm/3 x ½in and lay them slightly apart on ungreased baking sheets. Bake towards the top of the oven for 8-12 minutes or until a light golden brown.

Cool and then keep in an airtight container until needed. They are even nicer if reheated slightly before eating.