Name: Parmesan, poppy seed & caraway twists
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: Makes 24-30
Cuisine: British
Ingredients: 175g gluten-free flour (we used Doves Farm, widely available); 85g butter; pinch cayenne pepper; 1 egg yolk mixed with 3 tbsp cold water; 1 egg beaten; 3 tbsp freshly grated parmesan (or vegetarian alternative); 1 tbsp each poppy seeds and caraway seeds

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Parmesan, poppy seed & caraway twists

Parmesan, poppy seed & caraway twists

Good Food team

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Makes 24-30

Easy

Prep: 15 mins

Cook: 10 mins

A star rating of 4.2 out of 5.7 ratingsRate

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These vegetarian and gluten-free twists are perfect to serve with festive drinks

Freezable

Gluten-free

Vegetarian

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Alternatives

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Ingredients

Nutrition

Units:

MetricUS

175g gluten-free flour

(we used Doves Farm, widely available)
85g butter
pinch cayenne pepper
1 egg yolk

mixed with 3 tbsp cold water
1 egg

beaten
3 tbsp freshly grated parmesan

(or vegetarian alternative)
1 tbsp each poppy seeds and caraway seeds

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Nutrition: per twist

kcal69
fat4g
saturates2g
carbs7g
sugars0g
fibre0g
protein2g
salt0.09g

low

Method

step 1

To make the pastry, put the flour, butter and cayenne pepper into a food processor, then whizz into fine breadcrumbs. sprinkle the egg and water mixture onto the flour, then pulse again until the mixture begins to come together. tip the mixture onto a board and gently squeeze the pastry until it begins to come together in a ball, adding more water if it feels dry.
step 2

Heat oven to 190C/fan 170C/gas 5. roll the pastry into a large a4-sized rectangle, roughly 20 x 30cm. Brush the sheet with the beaten egg and cut in half widthways. Sprinkle one half with the Parmesan and the second half with poppy and caraway seeds. lightly run the rolling pin across the top to press the cheese and the seeds into the pastry. Cut each half into 12-15 sticks. arrange on a baking sheet and chill for 10 mins.
step 3

Bake for 8-10 mins until golden brown, then cool for 5 mins before lifting onto a wire rack.

RECIPE TIPS

MAKING AHEAD

Make to the end of stage 1, then freeze. the twists can be baked from frozen, but will need an extra 5 mins baking.

Recipe from Good Food magazine, December 2006

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A star rating of 4.2 out of 5.7 ratings

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