Makes 16 large straws, 22 small


  • 150g Davidstow Crackler Cheddar Cheese, finely grated
  • 200g plain flour
  • Smoked paprika (or spice of choice)
  • 100g butter, plus extra for greasing
  • freshly ground black pepper 
  • 1 free-range egg yolk


Preheat the oven to Gas 7, 220ºC (425ºF). 

Lightly grease a large baking sheet and cover it with greaseproof paper. 

Put the cheese into a mixing bowl. Sift in the flour and add a sprinkling of smoked paprika. Add some freshly ground black pepper and mix. 

Cut the butter into small cubes and rub them into the mixture with your fingertips. When the butter has almost disappeared into the flour and you have a crumbly mixture, stir in the egg yolk with a butter knife.

Gather the pastry into a ball of dough.  Dust the work surface with plenty of flour. Carefully roll out the cheese dough into a rough square about 5mm thick. Neaten the edges with the side of your hand.

With a sharp knife, cut the square into strips, then each strip into fingers. Gently lift them on to the lined baking sheet, leaving a little space between each one. 

Place the baking sheet in the oven and bake for about eight minutes until cheese straws are very pale golden brown.

They are fragile when they come out of the oven, so leave them to sit for five minutes before you try to move them.

Carefully lift up the baking parchment and transfer everything to a wire rack to cool for a few more minutes.

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