Ingredients
Method
1.Sift flours into a bowl. Coarsely grate butter over flour, then stir in thyme. Make a well at centre. Using a round-bladed knife in a cutting motion, mix in 2/3 cup iced water until mixture starts to come together. Knead for 1 minute or until dough forms.
2.Using a spatula, scrape dough from bowl onto a lightly floured surface. Divide dough in half. Roll out each piece on a lightly floured surface to a 30x20cm rectangle. Sprinkle with half the cheese. Fold to enclose filling. Reroll dough on a lightly floured surface to a 40x15cm rectangle. Repeat with remaining dough and cheese.
3.Cut dough crosswise into 2cm strips. Twist strips. Transfer to 2 baking trays lined with baking paper. Chill for 30 minutes.
4.Preheat oven to 190°C (170°C fan-forced). Bake for 20 minutes or until golden and crisp, swapping trays halfway through cooking. Serve.
Swap vintage cheddar for regular cheddar cheese. If dough beoomes soft after rolling, place in the fridge until firm enough to handle. Instead of thyme, try rosemary, sage or chives.
Note
