Serves: 12-14 | Prep Time: 20 minutes | Bake Time: 12-15 minutes
Ingredients
For the pastry:
500 ml Snowflake Cake Flour
200 g butter, chilled
5 ml salt
5 ml black pepper
250 ml iced water
For the filling:
350 ml cheddar cheese, grated
250 ml biltong dust
For the finishing:
1 egg, beaten
20 ml sesame seeds
Method
- Preheat the oven to 180°C and line a baking tray with baking paper.
- Sift the Snowflake Cake Flour, salt, and black pepper into a large mixing bowl.
- Grate the chilled butter into the flour mixture.
- Rub lightly with fingertips until the mixture resembles coarse crumbs.
- Gradually add the iced water and mix until a soft dough forms.
- Divide the dough into two equal portions.
- Roll each portion of dough into a 30cm x 30cm square.
- Sprinkle the grated cheddar cheese and biltong dust evenly over one square.
- Top with the remaining dough square and press down lightly.
- Brush the surface with the beaten egg and sprinkle with sesame seeds.
- Cut into 2cm strips and twist each strip gently.
- Arrange the twists onto the prepared baking tray.
- Bake for 15–20 minutes, or until golden brown and crispy.
- Allow to cool slightly before serving. Best enjoyed warm.
For the pastry:
For assembling:
For baking:
