These party-perfect cheese sticks taste flaky and buttery and couldn’t be simpler. They are a delicious snack, go great with dips or can be served as an appetizer.
Homemade cheese sticks
We made the cheese stick with mature cheddar and used different toppings to boost the flavor. And if you’re looking for a dip to serve the cheese sticks with, try this lemon cottage cheese dip, or our recipes for beetroot hummus, baked ricotta and avocado salsa.
Storage and shelf life
The cheese sticks will keep fresh in an airtight container for up to three days. You can also store them in the freezer for a month.
Cheese Sticks Recipe
Party-perfect cheese sticks taste flaky and buttery and couldn’t be simpler. They are a delicious snack, go great with dips or can be served as an appetizer. We made the cheese stick with mature cheddar and used different toppings to boost the flavor. Instead of curry powder, you can also season the dough with the same amount of mustard powder, dried Italian herbs, or garlic powder. Since mature cheddar can be salty, we didn’t add any additional salt to the recipe. If you prefer saltier cheese sticks, add 1/2 tsp salt to the dough.
Ingredients
For the cheese sticks
- 240 g (2 cups) flour, sifted
- 115 g (1 stick / ½ cup) cold unsalted butter, cut into cubes
- 75 g (3/4 cup) mature cheddar cheese, grated
- 1/2 egg, whisked
- 1 tsp medium curry powder
- 1 tsp black pepper
For the egg wash
- 1/2 egg, whisked
- 1 tbsp boiling water
For the topping
- coarse pepper
- chili flakes
- caraway seeds
- poppy seeds
- curry powder
Instructions
- Make the dough. Add the sifted flour, cold butter, grated cheddar, 1/2 egg, curry powder, and black pepper into a large mixing bowl. Mix with a handheld or stand mixer fitted the paddle attachment first on low, then on medium-high speed until the dough comes together. Occasionally, scrape down the sides of the mixing bowl with a rubber spatula.
- Cut and chill the dough. Generously flour a large cutting board and rolling pin. Place the dough on the cutting board and shape the dough into a square with the palms of your hands. Roll the dough to a thickness of 1 cm (0.4 in). If necessary, re-shape the dough with the palms of your hands. Cut the dough into 10 cm x 1.5 cm (4 in x 0.5 in) sticks. Cover with cling film (plastic wrap) and place in the fridge for an hour so the dough firms up.
- Preheat the oven. While the cheese sticks are chilling, preheat the oven to 200°C (400°F / gas mark 6). Line two baking trays (sheets) with greaseproof (wax) paper, baking (parchment) paper or silicone baking mats.
- Bake the cheese sticks. In a small mixing bowl, whisk together the reaming 1/2 egg and 1 tablespoon hot water. Transfer the chilled cheese sticks onto the lined baking trays (sheets). Brush the cheese sticks with the egg wash and sprinkle with a topping of your choice. We used chili flakes, caraway seeds, and curry powder. Bake in the preheated oven for 10 to 12 minutes, until the edges of the cheese sticks are lightly golden. Remove from the oven and let cool on a wire rack.
Notes
Storage and shelf life
The cheese sticks will keep fresh in an airtight container for up to three days. You can also store them in the freezer for a month.
