Makes: 48 Bovril Cheese Twists Oven: 200 °C / 400 °F
Preparation Time: 1 hour 40 minutes Baking Time: 6 – 8 minutes
Ingredients
| 500 | g | Cake flour ( 4 x 250 ml / |
| 10 | ml | Salt ( 2 tsp ) |
| 30 | ml | Sugar ( 2 Tbsp ) |
| 10 | g | Anchor Instant Yeast ( 1 Packet ) |
| 60 | ml | Oil ( ¼ cup ) |
| 250 | ml | Lukewarm water ( 1 cup ) |
Filling:
| 30 | ml | Bovril ( 2 Tbsp ) |
| 120 | g | Soft margarine |
| 3 | ml | Garlic and Herb spice ( ½ tsp ) |
| 2 | ml | Aromat Seasoning ( ¼ tsp ) |
| 220 | g | White Cheddar cheese, finely grated ( 625 ml / |
Method
- Mix all the dry ingredients together. Add the Anchor Instant Yeast and mix.
- Mix the oil and lukewarm water together and add to the flour mixture to form a soft dough.
- Knead the dough well until smooth and elastic, for 10 minutes.
- Place the dough on a lightly floured surface, cover with greased plastic and leave to rest for 10 minutes.
- Mix the Bovril and margarine together until smooth. Add the Garlic and Herb spice, Aromat seasoning
and 60 g ( ¼ cup ) of the grated cheese. Mix well, cover and set aside. - Knock the dough down and roll into a rectangle of 40 cm x 30 cm x 2 cm. Spread the rectangle evenly
with the Bovril mixture. Sprinkle the remaining cheese. - Cut your rectangle into 1cm strips and divide each strip into 3 equal pieces, about 10 cm long. Twist each
strip tightly and place on a greased baking tray. - Bake in a preheated oven at 200 °C / 400 °F for 6 – 8 minutes. Allow to cool before removing from the
baking tray.
