Thermomix Twisties
Your favourite naughty snack, homemade. With zero nasties. Thermomix twisties are here!
I am not going to lie and say I will ever make these again. I made about 4 batches to get the recipe right and we were going to film it, but if I am completely honest, they are a pain in the neck and potentially elsewhere!
Having said that, they would be fun to make once. They taste pretty amazing. And it was a bit thrilling to have them turn out so well (eventually!) We did try deep frying them, but do not recommend it as some of them exploded without warning in the oil. Not pretty.
So give them a go if you dare. Part of our Snack Attack series for Insider Club members...what is your favourite snack you wish you could make yourself?
Come join our FREE TRIAL on the Insider Club for more great recipes
The Lazy Sourdough Bakery course now baking.
The Whole Scoop Ice Cream course is churning now!
Need
-
The Cheese Coating
- 200 Grams red Leicester Cheese, cubed
- 50 Grams parmesan cheese cubed
- 1 Teaspoon ground turmeric
- 1 Teaspoon smoked paprika
- 2 Pinches pink salt flakes BUY
- 1 Tablespoon cornflour or cornstarch
-
The Twisties
- 180 Grams cornflour or cornstarch
- 60 Grams fine ground rice flour
- 2 Pinches pink salt flakes BUY
- 1 Teaspoon ground turmeric
- 350 Grams water
- Additional rice or cornflour as needed
- Extra Virgin Olive Oil (EVOO) for deep frying BUY
Do
- 1
Make the cheese coating well in advance of needing it.
- 2
Place both cheeses (cubed) into the Thermomix bowl and mill 10 sec/speed 10. Transfer to a small saucepan and warm over a low to medium heat until the oil starts to separate from the cheeses.
- 3
Tilt the pan and tip out as much of the oil as possible. Transfer the rest of the cheese into a bowl of iced water. The oil will float and the cheese solids will sink to the bottom. Remove the cheese solids and squeeze out any excess moisture. Finely chop and place onto a lined baking tray. Dehydrate for 4-6 hours in a 70°C oven. It won't be fully dry at this stage. Cool.
- 4
Place the dehydrated cheese, and all other coating ingredients into the Thermomix bowl and mill 20 sec/speed 10. Transfer this powder into a container until you need it. Keep it refrigerated if it is a hot day.
- 5
To make the 'twisters' weigh the flours into a bowl and add the turmeric and salt. Stir with a spoon.
- 6
Place the water into the Thermomix bowl and add about 3/4 of the flour mixture. Cook 6 min/90°C/speed 4. Cool this mixture in the bowl for at least 10 minutes.
- 7
Add the rest of the flour mix and blend 10 sec/speed 8. Knead 1 min/dough setting.
- 8
Scrape out onto a well floured bread mat, (use either cornflour or rice flour for this.)
- 9
Roll the dough into a log shape and wrap until it is completely cold.
- 10
Break into pieces and roll into irregular twister shapes. Lay these a baking tray. Drizzle generously with EVOO. Bake for 10 minutes at 160°C.
- 11
Dry the twisters in a 70°C oven until completely crisp. This may take several hours or even overnight. It depends on how large you made them.
- 12
Toss the twisters in the cheese coating and keep in an airtight container until you eat them!
Served with
Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.
Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!
