cheese twists and crisps

A Cheesy, Crispy At-Home Snack You Can Make Yourself

CategoryCooking MethodTags, DifficultyIntermediate
Yields1 Serving
Yields1 Serving

For many of us stuck at home during this pandemic, it’s almost too easy to reach for an unhealthy snack over and over again. Sometimes you’re just bored – we get it! But how about putting together a snack that’s a little more healthy, but still packed full of flavour and crunch? We’re talking cheesy twists – quite reminiscent of childhood snacks – but this time, Mum won’t disapprove. This recipe makes around 100 crispy little twists, and the best part? Only 10 minutes of baking time needed!


 500 g plain flour
 300 g butter, cold, cubed
 ½ tsp salt
 2 egg yolks
 1 tbsp cider vinegar
 70 ml cold water
 200 g gruyere cheese (If unavailable, try cheddar)
 100 g parmesan
 1 tsp paprika or chili powder


To make the pastry using the Kenwood Chef Kitchen Machine

With your food processor attachment fitted to the high-speed outlet of the machine, using the fine grating plate, grate the two cheeses and set aside.


Add the flour, butter and salt to the bowl. Fit the K-Beater in. Set the machine to a low speed and allow the cold butter to be rubbed into the flour for about 5 minutes, or until the contents resemble coarse breadcrumbs.


As the machine runs, mix egg yolks, vinegar and water in a small bowl. Mix together the 2 cheese in a separate bowl.


When the mixture in the machine has reached bread crumb texture, slowly tip in the wet mixture, followed quickly by the paprika (or chili powder) and a third of the cheese. The pastry should quickly come together at this point!


Stop the machine, remove the pastry from the bowl.

Forming the twists

Give the pastry dough a quick knead on a lightly floured surface. Pat it into a flat rectangle.


Wrap it in cling film and chill for 30 minutes in the fridge.


Remove from the fridge and roll out to a 30cm x 70cm rectangle.


Scatter the cheese over the middle third, fold up the bottom third to cover it. Scatter more cheese, fold the top third over.


Roll out the pastry again to the same 30cm x 70cm dimensions and repeat the step above. You should finish all your cheese by now!


Roll the pastry out once more to 25cm x 40cm with a thickness of 1cm. Chill this sheet in the fridge for 15 mins.

Baking them

Preheat your oven to 175C.


Remove the pastry from the fridge and cut into thin strips. Twist the strips and place onto greased baking paper.


Bake in the oven for 10 minutes, or until crisp and golden.

This recipe uses Kitchen Machines

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