Cheese Twirls

Preparation time: 

These are the perfect party food — crispy, cheesy and most importantly, easy to eat with one hand (without a napkin)!


one cheese twirl

A note on cooking
I encourage you to embrace a freestyle way of cooking, and use this recipe as a guide. Don’t get too caught up in measuring things exactly — you can eyeball most things.

Cooking should be relaxing, unfussy and an opportunity for you to exercise your creativity. Don’t forget to taste as you go along, and use your intuition with flavours.

Trust your instinct, on whether it needs more of this, or more of that — cook to what you like!




    1. Add all the dry ingredients for the dough to the blender and blitz to combine.
    2. With the blender still running, add the apple cider vinegar slowly (so that it’s evenly distributed). Then add the egg and water till the dough forms a ball.
    3. Knead the dough for 1–2 minutes until it comes together. The dough will be sticky, so you may need to wrap the dough in a zip lock back, or cling film, and then knead.
    4. Allow the dough to rest for 10 minutes. This will allow the coconut to absorb the water.
    5. Preheat the oven to 180°C and line a baking tray with parchment paper.
    6. Roll out the dough between two pieces of parchment paper to about the thickness of a 50p piece.
    7. Brush the dough with melted butter and sprinkle with cheese and poppy seeds. Using your hand, gently press the cheese and poppy seeds into the dough.
    8. Cut the dough into strips, about 1cm thickness. You can make them as long or as short as you like... I tend to just go along with whatever shape dough I have — no need for it to look perfect.
    9. With each strip, move it onto the baking tray and then gently twist it to make a spiral — one to three turns should be enough.
    10. Bake for 15-20 minutes until golden and crisp, and allow to cool. They will crisp up more as they cool.
    11. Serve in a tumbler as they are, or serve with some of your favourite dips.

    Bon app! R