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Marmite cheese twirl sticks

Serves: 5 (makes 20)
Prep: 15 + chilling time
Cook: 24


    1/2 cup (80g) margarine or olive oil spread
    2 cups (250g) wholemeal flour or buckwheat flour
    1 tsp baking powder
    4 tsp Marmite
    1/2 cup ice water
    30-40g parmesan cheese, finely grated


    1. Freeze the margarine for 10 mins before making the dough. Place wholemeal flour, baking powder and half the Marmite into bowl of a food processor and pulse to combine. Add the margarine to flour and pulse until mixture resembles crumbs. Add ice water and pulse until dough begins to clump.
    2. Turn dough out onto a lightly floured work surface. Shape dough into a rectangle. Roll out with a floured rolling pin, back and forth to create about 20x30cm rectangle. Roughly spread with remaining Marmite and sprinkle with parmesan cheese.
    3. Fold one edge of the longest side to the centre of the rectangle and repeat with the opposite edge, leaving a rectangle. Then press out into another rectangle. Roll it up again; wrap and refrigerate for at least 1 hr.
    4. Preheat the oven to 180°C. Line a baking tray with baking paper. Roll dough out into a flat rectangle 20x30cm. Cut into strips and twist the pieces and lay on the baking tray, squash slightly to hold in place.
    5. Bake in oven for 12-15 mins until golden brown and crispy. Allow to cool on a rack, before storing in a sealed container.

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