Skip to Content

Opening Hours

Today7:00am - 6:00pm
Sunday7.00am - 6.00pm
Monday7:00am - 6:00pm
Tuesday7:00am - 6:00pm
Wednesday7:00am - 6:00pm
Thursday7:00am - 6:00pm
Friday7:00am - 6:00pm

Cheese Straws

Serves 6 +
Prep time: 0 - 15 mins
Cooking time: 0 - 15 mins

Images from The Great New Zealand Baking Book copyright © Lottie Hedley



  • 100 g Pams plain flour
  • ¼ tsp Pams salt
  • ½ tsp Espelette pepper (or a pinch of cayenne pepper)
  • 90 g Pams butter
  • 90 g grated Parmesan, plus a little extra for topping
  • 1 egg, whisked
View the method
  1. Place flour, salt, pepper and butter in a food processor and pulse until it is the texture of fine breadcrumbs.
  2. Place on the bench with the Parmesan and mix by hand to form a smooth dough. Do not knead or over-work; just bring it together with the warmth of your hands.
  3. Wrap in plastic food wrap and place in fridge to chill for 30 minutes.
  4. Pre-heat oven to 175°C.
  5. Roll dough between 2 sheets of plastic food wrap to desired thickness, about 2 mm, and cut into rectangle shapes about 12 mm x 70 mm each.
  6. Brush with whisked egg and sprinkle with a little extra Parmesan. Transfer to a baking tray and place in oven for 12–15 minutes till golden and crisp.
Back to ingredients