These deliciously doughy gluten-free cheese twists are made with our magical plan flour blend. They are quick and easy to prepare, require no proving time and bake in under 30 minutes. The only difficulty you will have is waiting for them to be cool enough to eat!
xx Millie, Marcus, Milo, Maddy and Me xx
TO MAKE THE CHEESY MOZZARELLA TWISTS
STEP ONE: Measure the flour, salt, pepper and poppy seeds into a bowl and stir to combine.
STEP TWO: Add the cubed butter and cream cheese to the bowl and rub into the flour mix until you have the consistency of bread crumbs (you can use a stand mixer with the paddle attachment if you have one). Add the grated Cheddar and mozzarella and mix again.
STEP THREE: Crack the egg into the mixture, pour over the milk and mix to bring everything together into a ball. The dough will be slightly sticky but you will be able to work with it without the need for additional flour.
STEP FOUR: Lay a long strip of clingfilm on your work surface then divide the dough into six roughly equal pieces. You may find it easier to lightly oil your hands while handling the dough.
STEP FIVE: Roll each piece of dough into a long sausage and then cut the sausage in half. Place the two halves next to each other, press one end together then twist three or four times and finish by pressing the other ends together to seal the twist. Lay the twist on a baking tray lined with baking parchment. Continue this process until you have used up all your dough.
STEP SIX: Brush each twist with egg wash and, for additional cheesiness, sprinkle each twist with a little finely grated cheddar.
STEP SEVEN: Bake your twists in the oven at 190C / 170 fan / Gas 5 for 20-25 minutes until golden and firm to the touch. Transfer to a wire rack until cool or you can no longer resist the smell 🙂