When I first tried making Mary Berry’s Somerset Cheddar Cheese Straws, I wasn’t expecting them to become such a staple in my kitchen. I had always admired Mary Berry’s recipes for their simplicity and elegance, and this one proved to be no exception. The combination of crisp, buttery pastry and the sharp, tangy flavor of cheddar was a revelation. I could never quite get enough of them and soon began making them for every occasion. Whether it’s a casual snack, a party appetizer, or something to serve with a glass of wine, these cheese straws have earned a permanent place in my recipe repertoire.
Mary Berry Somerset Cheddar Cheese Straws Recipe
The Somerset Cheddar Cheese Straws recipe is one of those dishes that feels both sophisticated and easy to make. I love how they effortlessly transform from simple ingredients to something delightfully addictive. The best part? They’re easy to prepare but taste like you’ve put in more effort than you actually have. You just need some quality cheddar, puff pastry, and a handful of pantry staples. Here’s a recipe that’s definitely worth adding to your collection.
Ingredients Needed
This is where the magic happens! The ingredients are simple, but they come together in a way that makes your kitchen smell amazing.
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250g (about 9oz) Puff Pastry
The base of the straws. You can use store-bought puff pastry, but I’ve learned that making it from scratch really takes the flavor to another level.
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150g (about 5oz) Somerset Cheddar Cheese
The key ingredient! Somerset cheddar is rich and tangy with a firm texture. If you can’t get Somerset cheddar, any mature cheddar will work.
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1 Egg
This will be used for brushing over the pastry to give it a golden, crispy finish.
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1 Tbsp Dijon Mustard
Adds a little bite and depth to the flavor. It’s optional, but I swear by it.
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Salt And Pepper
Just a pinch to bring all the flavors together.
I love to keep these ingredients stocked, as they come together in a pinch for any impromptu baking session.
Equipment Needed
You won’t need a ton of special tools, just a few basics. This is another reason why I always go back to this recipe.
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Baking Tray
A standard baking tray is perfect for these cheese straws.
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Rolling Pin
You’ll need this to roll out the pastry. It doesn’t need to be anything fancy; even a bottle will work.
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Pastry Brush
Essential for brushing the egg wash over the pastry to achieve that perfect golden color.
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Sharp Knife Or Pizza Cutter
This is the easiest way to cut your straws into neat, even pieces.
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Grater
A box grater works best to grate the cheese. The finer you grate it, the easier it will melt into the pastry.
How To Make Mary Berry Somerset Cheddar Cheese Straws?
Making these cheese straws is straightforward, but the little details make all the difference. Here’s how I do it:
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Preheat Your Oven
Preheat your oven to 200°C (180°C for fan-assisted ovens) or 400°F. Line your baking tray with parchment paper.
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Roll Out The Pastry
On a lightly floured surface, roll out the puff pastry into a rectangle about 30x20cm (12×8 inches). Keep it even and smooth. It doesn’t have to be perfect, but the thinner you roll it, the crispier your straws will be.
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Add The Mustard And Cheese
Spread a thin layer of Dijon mustard over the rolled pastry (optional but recommended). Then, sprinkle your grated cheddar cheese generously over the pastry. Press it lightly so that it sticks.
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Cut The Straws
Use a sharp knife or pizza cutter to cut the pastry into thin strips. About 1cm (½ inch) wide works well. If you like them thicker, go for a wider cut, but keep in mind that they might take longer to cook.
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Egg Wash
Beat the egg and brush it over the top of the cheese-covered pastry to give it a nice golden finish. Don’t skip this step! It’s what makes them crispy and shiny.
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Bake
Arrange the strips on the prepared baking tray, leaving space between them. Bake for about 10-12 minutes, or until golden and crisp. Keep an eye on them; they can go from golden to overdone pretty quickly.
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Cool & Enjoy
Once baked, let the cheese straws cool slightly on a wire rack. They’re best enjoyed warm, but they still taste great at room temperature.
Recipe Variations
This recipe is incredibly versatile. While Mary Berry’s original version is delicious, I’ve experimented with a few variations that add a unique twist. Here are some fun ideas to try:
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Herb Infusion
Add finely chopped fresh herbs like rosemary or thyme to the pastry. It gives the cheese straws a fragrant, savory kick.
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Spicy Cheese Straws
For those who enjoy a bit of heat, sprinkle red pepper flakes or cayenne pepper over the cheese before baking.
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Cheese Combo
While Somerset cheddar is the star of this recipe, a blend of cheeses (like Parmesan, Gruyère, or even a bit of blue cheese) can create a complex, layered flavor.
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Add A Sweet Twist
Brush the pastry with a little honey before baking. This creates a sweet-savory contrast that pairs wonderfully with a sharp cheese.
What Goes Well With Mary Berry Somerset Cheddar Cheese Straws?
When I make these cheese straws, I love to pair them with a variety of drinks and dishes. Here are some ideas:
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Wine
A crisp white wine, like Sauvignon Blanc or a dry Prosecco, complements the richness of the cheddar.
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Charcuterie Board
Serve these alongside cured meats, olives, and pickles for a truly indulgent experience.
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Soup
Pair with a bowl of warm tomato or leek and potato soup. The cheese straws are perfect for dipping.
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Afternoon Tea
These cheese straws are a great addition to a traditional afternoon tea spread, offering a savory contrast to scones and cakes.
What I Have Learnt
Over the years, I’ve learned that a few small changes can really elevate this recipe. The quality of the cheddar is essential-don’t skimp on it. The sharper the cheddar, the better the flavor. I’ve also discovered that leaving the cheese out for a few hours to come to room temperature helps it melt more evenly into the pastry. Finally, don’t be afraid to experiment with flavors. A little mustard, herbs, or spice can make all the difference. But, most importantly, I’ve learned to always double the batch. They disappear fast!
FAQs
What Ingredients Are Needed For Mary Berry’s Somerset Cheddar Cheese Straws?
Mary Berry’s Somerset Cheddar Cheese Straws require the following ingredients: 225g plain flour, 100g cold butter, 200g Somerset cheddar cheese (grated), 1 egg yolk, 1 tbsp cold water, and a pinch of salt and pepper. Optionally, you can add mustard powder for extra flavor.
Can I Make Mary Berry’s Somerset Cheddar Cheese Straws Ahead Of Time?
Yes, you can make the cheese straws ahead of time. After preparing the dough, you can wrap it in cling film and refrigerate for up to 24 hours. Alternatively, you can freeze the raw straws and bake them straight from frozen, adjusting the cooking time slightly.
What Is The Ideal Baking Time And Temperature For Mary Berry’s Somerset Cheddar Cheese Straws?
The ideal baking time for Mary Berry’s Somerset Cheddar Cheese Straws is 12-15 minutes at 200°C (180°C fan) or 400°F (350°F fan), or until they are golden and crisp. Keep an eye on them during the final minutes to ensure they don’t burn.