Cheesy pastry twirls

This one was prompted by a trip to the dentists! As usual he read the 'no sweet things between meals riot act' to the teens and it struck me that if this were a court of law I'd be done for aiding and abetting. So when we got home I thought it might be time for some savoury carbs and, lo and behold, cheesy pastry twists were born.

Ingredients:

200gms olive oil based spread

100gms einkorn flour

300gms spelt flour

100gms mature cheddar, coarsely grated

ice cold water to mix

milk (or beaten egg) to glaze

1.      Preheat the oven to 180C (fan) or 200C conventional.

2.      Rub the fat into the flour with fingers until there is no loose flour or globs of spread left.

3.      Add the grated cheese and rub this into the mixture until it is combined but the cheese is still visible.

4.      Dribble in ice cold water and knead with your free hand until you have a soft pliable but non-sticky paste.

5.      Knead the dough into a ball and cut in half with a knife.

6.      Roll out on a floured surface - I use spelt flour for this - until it is about 0.5 cm thick (ie about half the width of your little finger)

7.      Cut strips about 1.5 cms wide (about the width of your thumb) and as long as you want. I usually go for about 20 cms.

8.      Cover a baking tray with baking parchment.

9.      Twist each strip and place it on the tray pressing down each end to ensure that they don't untwist when you turn your back. Lay the strips a short distance apart. 

10.  Brush the upper surfaces with milk, or beaten egg if you want to be extravagant and pop into the oven for 20 minutes.

I should just add a warning with these. They're not as cheesy as some. They're crispy on the outside and soft in the middle and the whole family agree they're terribly moreish. So, don't expect this lot to last long and I make no apologies for any consequent effect on your waistline. Remember we're doing this for the kids!