- 175g gluten-free flour (we used Doves Farm, widely available)
- 85g butter
- pinch cayenne pepper
- 1 egg yolk mixed with 3 tbsp cold water
- 1 egg, beaten
- 3 tbsp freshly grated parmesan (or vegetarian alternative)
- 1 tbsp each poppy seeds and caraway seeds
Make to the end of stage 1, then freeze.
the twists can be baked from frozen, but
will need an extra 5 mins baking.