Marmite cheese twirl sticks
Prep
15 min
Cook
24 min
Serves
5 (makes 20)
Skill
Vegetarian
Prep
15 min
Cook
24 min
Serves
5 (makes 20)
Skill
Ingredients
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
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
Nutrition per serving
1280 kJ
energy kj
11 g
protein
4 g
saturated fat
5 g
dietary fibre
32 g
carbohydrate
1 g
sugars
505 mg
sodium
Method
- 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.
- 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.
- 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.
- 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.
- Bake in oven for 12-15 mins until golden brown and crispy. Allow to cool on a rack, before storing in a sealed container.
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
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
Nutrition per serving
1280 kJ
energy kj
11 g
protein
4 g
saturated fat
5 g
dietary fibre
32 g
carbohydrate
1 g
sugars
505 mg
sodium
- 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.
- 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.
- 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.
- 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.
- Bake in oven for 12-15 mins until golden brown and crispy. Allow to cool on a rack, before storing in a sealed container.