Zucchini Twist

• toplam süre: 30 minutes

Malzemeler

200g (1 1/2 cups) self-raising flour (or 200g plain/ white spelt flour mixed with 2.5 tsp baking powder)

190g (3/4 cup) Greek yogurt (or dairy-free Greek yogurt)

1/2 grated zucchini (courgette), well squeezed

3-4 tablespoons cream cheese (@marksandspencerfood cream cheese)

Big handful of grated cheddar cheese or Parmesan

Yöntemler

Preheat the oven to 200°C (400°F).

In a medium bowl, mix flour and yogurt together.

When almost combined, transfer the dough to a flat surface and knead into a ball (add more flour if the dough is too sticky).

Sprinkle with more flour and roll out the dough on a floured surface, forming a rectangle approximately 1 centimeter thick.

Spread the cream cheese over one half. Top with the grated zucchini and the grated cheese.

Fold it to create a sandwich and press gently with the rolling pin.

Cut into strips, about 1.5-2cm thick. (As shown in the video).

Twist each strip and place on a baking tray lined with parchment. Brush the top with melted butter if desired.

Bake for 15-20 minutes or until risen and golden brown.

Let it cool slightly before serving. Buon appetito! 😋

Suitable from 6 months

Store in an airtight container in the refrigerator for up to 3 days. Freeze in freezer-safe container or bag for up to 3 months. To defrost, thaw overnight in the refrigerator or reheat from frozen in a preheated oven at 180°C (350°F) for 10-15 minutes.