Cheese Twists

Ok so I know I said that was it for sugary indulgence posts for a while and I wasn’t lying. However, my carb cravings are proving a little harder to kick, probably not helped by our cold snap right now. I know cold here is pretty warm by most winter standards but it’s unpleasant when you’re not used to it and homes (especially windows) and my wardrobe are not designed to deal with it.

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After making those pavlovas for New Year I was left with lots of egg yolks and there is one recipe I always, always make whenever I have egg yolks (and quite frequently when I don’t!) This is probably the most addictive recipe I’ve ever made and usually when I make a batch they end up being breakfast and lunch and so many snacks throughout the day that I end up not needing dinner! If you are worried about your self-control, swap a third to a half of the butter for unsalted butter and that’ll take the edge off.

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Ingredients:

  • 8 oz plain flour
  • 4 oz butter
  • 4 oz grated cheddar
  • 2 egg yolks

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Preheat the oven to 400F and line a baking sheet. Chop the butter and rub it into the flour until the texture resembles coarse breadcrumbs. Mix in the cheese and the egg yolks and add a little water or milk if necessary until the mixture just binds together into a dough. Be careful when adding liquid because the mixture will look completely dry and crumbly and then will suddenly bind together with just a little more mixing.

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Roll out the dough to about 1/8″ or 1/4 cm thick and then get creative with how you cut it up. If you want to serve them at a special occasion you can braid thin strips, or cut thicker strips and put a few twists in as you lay them on your baking tray. You can also use cutters to make shapes or, if you just want to eat them as soon as possible, just cut them into rectangles. They’ll taste just as good no matter what shape they are. Bake for 12-15 minutes until browning on top. They’re at their best fresh out of the oven but they’ll keep in an airtight container for a few days, if they last that long!

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If you want to turn them into a justifiable meal, serve them with tomato soup for a delicious lunch.

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