Cheese and onion straws

    33 min

    A variation on a traditional cheese straw recipe that includes onion. The resulting flavour is a lot deeper and makes the straws incredibly moreish!


    Sussex, England, UK
    71 people made this

    Makes: 24 straws

    • 85g self-raising flour
    • 1/2 teaspoon salt
    • 1 pinch cracked black pepper
    • 40g butter, plus more for frying
    • 1/2 onion, finely sliced
    • 75g grated Cheddar cheese
    • 1 egg
    • 1/2 tablespoon milk
    • 1 teaspoon strong English mustard

    Prep:15min  ›  Cook:8min  ›  Extra time:10min  ›  Ready in:33min 

    1. Preheat the oven to 180 C / Gas 4. Line a baking tray with baking parchment.
    2. Sieve the flour, salt and pepper into a bowl. Rub the 40g butter into the dry ingredients until the mixture resembles fine breadcrumbs.
    3. Fry the onion in a small amount of butter in a frying pan.
    4. Add the Cheddar cheese and the fried onion into the bowl with the flour mixture. Stir until the ingredients are mixed evenly.
    5. Crack the egg into a cup and beat it with a fork. Once beaten, pour in the milk and the mustard and continue to beat until smooth.
    6. Transfer just over half of the egg mixture into the bowl with the dry ingredients. Stir with the fork until it starts to form a ball and then use your hands to bring it together into a soft dough.
    7. Knead the dough gently for 2 minutes and then using a rolling pin, roll it out until it is 5mm thick. Cut it into your desired size straws and place onto your baking tray.
    8. Brush the remaining egg mix over the uncooked straws.
    9. Bake them in the oven for about 8 minutes. Remove once starting to brown at the edges. Leave on the baking trays to continue cooking for a further 5 minutes and then transfer to a wire rack to cool completely, although these taste best eaten warm!

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    Reviews in English (5)


    Loved this recipe! only thing is i would say it makes 12 straws instead of 24 but that may be because i made them slightly bigger but still. btw- i recommend cooking them for 12-14 minutes instead of 8 because otherwise they can be undercooked  -  16 Aug 2012


    These were lovely. My nephew couldnt stop eating them. x  -  02 Apr 2013


    Made these today...mixture was a bit wet and not really doughy enough to knead so added some extra flour...a bit too much as they tasted a bit floury...completely my own fault. They tasted alright though, will make em again, but will be a little less flour mad Givin em 5 stars coz they are kinda ace, I just need to be a little less fast and loose with the self raising! Didn't make 24 coz I wanted to pig out so supersized them!  -  06 Jul 2013