Parmesan, poppy seed & caraway twists

Parmesan, poppy seed & caraway twists

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(4 ratings)

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Cooking time

Prep: 15 mins Cook: 10 mins

Skill level



Makes 24-30

These vegetarian and gluten-free twists are perfect to serve with festive drinks

Nutrition and extra info

  • Freezable
  • Vegetarian
  • Gluten-free
Nutrition info

Nutrition per twist

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  • 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

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  1. To make the pastry, put the flour, butter and cayenne pepper into a food processor, then whizz into fine breadcrumbs. sprinkle the egg and water mixture onto the flour, then pulse again until the mixture begins to come together. tip the mixture onto a board and gently squeeze the pastry until it begins to come together in a ball, adding more water if it feels dry.
  2. Heat oven to 190C/fan 170C/gas 5. roll the pastry into a large a4-sized rectangle, roughly 20 x 30cm. Brush the sheet with the beaten egg and cut in half widthways. Sprinkle one half with the Parmesan and the second half with poppy and caraway seeds. lightly run the rolling pin across the top to press the cheese and the seeds into the pastry. Cut each half into 12-15 sticks. arrange on a baking sheet and chill for 10 mins.
  3. Bake for 8-10 mins until golden brown, then cool for 5 mins before lifting onto a wire rack.

Recipe from Good Food magazine, December 2006

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Show comments
samanthaecclestone's picture
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My little girl loves these. So easy and quick to make great for snack time and pinics. I love them :-)

anatroccolo's picture
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I love them!
They are the perfect light entry for a substantial meal.
Easy to make and the taste is great.

sliverwolf's picture
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I didn't use gluten free flour for these as I only had plain flour. However it worked just as well. I couldn't get any poppyseeds so I used sesame seeds which worked just as well. I also experimented with some other toppings such as coarse black pepper which worked really well and coarse salt which didn't they were too salty. I also made them up to stage 2 and then froze them using baking paper to separate them in the boxes I used.

catdawg's picture

For all my gluten free baking I use Beths all purpose gluten free baking flour. I live in Alabama this is the best flour ive used.