Homemade Twiglets

by Barry Lewis


150g whole wheat flour

1/2 tsp bicarbonate soda

6tbsp water

1tbsp olive oil

pinch of salt and pepper

40g butter, melted

2tbsp marmite at room temperature

Small pack of twiglets for reference if you want (but that defeats the point)

Twiglets are deliciously addictive twig shaped marmite dunked baked wheat snacks. They are very addictive indeed! In this episode of Barry tries, we attempt to clone some Twiglets from scratch making a dough and even painting them in marmite to potentially re-create these wonderful things! Despite my dislike for marmite this was another really fun food challenge to try and replicate!

To make them could not be simpler in terms of the first steps. Grab the flour, olive oil, bicarbonate of soda, salt and pepper, then half of the water and mix well in a bowl, stir until a dough starts to form and use the additional water to slowly add but only if needed until you form a big dough ball that comes together as one. Flour down a chopping board with more flour and roll the dough out as thin as you can, but make sure you keep it floured so it does not dry.

Slice the dough into 1/2 inch wide sticks as long as you like, then place the sliced dough in the fridge for 10 minutes. Remove from the fridge and roll each slice into a thin tube, using a little water to join the seal in the dough and make a full cylinder. Repeat with remaining tubes of dough. Shape each one like a twig by making a few bumps and lumps on each end for proper authenticity!

Next up warm the butter and marmite together in the microwave for 15 seconds or so and mix with a wooden spoon. Using a pastry brush, brush each stick you have made with the marmite butter mix all over. Do this on a lined baking tray ideally so you don’t have to move them again.

Bake in an oven pre-heated to 180fan/200c or equivalent for 8 minutes. They cook quickly but you want to push them as far as you can to bake the marmite on and get that lovely airy crunch. Bake too long and they’ll be burnt, too short and you’ll have a mini marmite cake! So practice and enjoy once cooled! Keep in an air tight container, but best eaten fresh.