Cheese twists are my go to use of left over pastry trimmings, although of course you can purposely make them too using a basic shortcrust recipe
So here are some trimmings of shortcrust pastry. It looks a bit brown and speckly because I added some wholemeal flour and chia seeds to the mix.
There are no set quantities for this recipe. Just use up what you've got.
Squish it all together and roll it out on a floured surface
sprinkle a strip of grated cheese down the centre. Mature cheddar is probably your best bet
Fold one side over the top
Sprinkle more cheese on top of the fold then fold the other side over
Then fold over two more times
Roll it out flat again
and repeat all those steps of cheese layer, folding and rolling.
By this time the pastry dough will be getting quite solid and stiff and difficult to roll - but you can do it. That should be enough, but if you think you have the strength and stamina and enough chees then go ahead repeat again and make your cheese twists really really cheesey
Trim it into a square or rectangle
cut it into strips
twist the strips into a spiral
Squash them ever so lightly with the palm of y our had to prevent them from uncurling
Bake in a medium to hot oven until they are golden and bubbling. Once cooled you have a tasty treat (don't forget to bake those trimmed parts too)
These are really nice with dips
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Everyone is making cheese twists
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