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Cheese Twists

Serves: 8

  • 2/3 cup (85g) plain wholemeal flour
  • 2/3 cup (85g) plain flour
  • 3 tablespoons butter, softened
  • 3 tablespoons freshly grated Tilba Dairy Parmesan cheese
  • 1 large egg
  • 2 Tilba Dairy Full Cream milk
  • 1 teaspoon paprika
  • 1 tablespoon sesame seeds
  1. Preheat oven to 180 degrees C. Line 2 large baking sheets with baking paper.
  2. Sift flours and a pinch of salt into a bowl; tip in any bran left in sieve. Rub in butter until mixture resembles fine breadcrumbs. Stir in the Parmesan cheese.
  3. Whisk egg and milk together. Reserve 1 teaspoon; stir the rest into the dry ingredients to make a firm dough. Knead briefly on a lightly floured work surface until smooth.
  4. Sprinkle paprika over floured surface; roll out the dough on it to form a square slightly larger than 20cm. Trim edges neatly.
  5. Brush dough with reserved egg mixture; sprinkle the sesame seeds over the top. Cut the dough in half, then cut into 10cm sticks about 1cm wide.
  6. Twist sticks; place on baking sheets. Lightly press the ends of the sticks down so that they do not untwist during baking.
  7. Bake for 15 minutes or until lightly browned and crisp. Cool briefly on baking sheets, then serve warm. Or, transfer to a wire rack to cool completely. Twists can be kept in an airtight container for 5 days.