Blue cheese twists

A light, flaky treat that's perfect for party platters, a savoury afternoon tea, or just as a snack.

  • 20 mins cooking
  • Makes 80
  • Print


Blue cheese twists
  • 1 1/4 cup (185 grams) plain flour
  • 1/4 cup (35 grams) self-raising flour
  • 1/2 teaspoon salt
  • 60 gram butter, finely chopped
  • 125 gram firm blue vein cheese, grated
  • 1/2 cup (160 grams) grated tasty cheese
  • 1 egg yolk
  • 3 teaspoon water, approximately pinch paprika


Blue cheese twists
  • 1
    Sift flours and salt into large bowl; rub in butter. Stir in cheeses. Add egg yolk and enough water to make a firm dough. Knead dough gently on floured surface until smooth. Cover; refrigerate 30 minutes.
  • 2
    Preheat oven to 180°C/160°C fan-forced. Grease oven trays.
  • 3
    Roll dough between sheets of baking paper into a rectangle about 3mm thick. Cut into 1cm x 10cm strips. Twist each strip, place about 2cm apart on oven trays; sprinkle strips lightly with paprika.
  • 4
    Bake twists about 20 minutes or until lightly browned. Cool on trays.

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