Cheese Twisties

In a large bowl, mix together the flour and chopped butter. Whilst mixing use a spatula or knife to cut the butter into the flour until well incorporated. Dissolve the salt in the water, then gently mix into the flour mixture.

Bring the dough together into a ball with your hands without overhandling to avoid melting the butter. Wrap in cling film and refrigerate for at least 30 minutes.

On a lightly floured surface, roll out the dough until around 5mm thick, then fold in the top third, followed by the bottom, then the left followed by the right to create a square. Roll out the square again until around 5mm thick and repeat the process 2-3 times.

Create the egg wash by beating together the egg and milk. Roll out the dough again to 5mm thick. Brush the whole top surface of the dough with the wash, then add the mozzarella to cover half of it. Fold the uncoated half over the cheesy half, and pinch to seal the dough around the edges.

Gently roll the dough a little more to press it all together, in the direction to elongate the rectangle. Brush the top surface with egg wash, then sprinkle the cheddar over the whole surface.

Using a dough cutter, slice the dough into 2 cm wide strips. Twist each strip 2-3 times, then place on a baking sheet covered in baking parchment. Brush the exposed uncoated dough with egg wash. Bake in a preheated oven at 200C for 18 minutes.

Meanwhile, in a small pan melt the butter over a low heat. Once melted, remove from the heat and mix in the garlic. Allow this to sit for a few minutes, then mix in the spring onion and honey.

Once the twisties are baked, take them out of the oven and brush with the garlic glaze.