The husband and I recently made some Onion Garlic Twists, using a recipe from The Book of Cookies (still unsure why it was in a cookie book, though!). The process went mostly okay, though we had to improvise a bit while making the dough, noted in the recipe below.
Onion Garlic Twists
Makes 30-36 twists
- 1/3 cup unsalted butter, softened
- 2 garlic cloves, crushed
- 2 tsp finely grated onion
- 3 egg yolks
- 1 egg white
- 2 tsp water
- 1.5 cups all-purpose flour, sifted
- 1/2 tsp baking powder
- 1/4 tsp salt
- coarse salt for sprinkling
- Preheat oven to 400F (205C). Grease baking sheets with butter (or use butter-flavored non-stick cooking spray).
- In a bowl, beat the 1/3 cup butter until creamy
- Add the garlic, onion, egg yolks and water to the butter; blend well
- Add the sifted flour, baking powder and 1/4 tsp salt; mix until you form a dough
- At this point, our dough was too dry, so we added one more large egg and 2 tsp water until the dough was workable. If your dough holds together, don’t add anything extra, but if it’s falling apart then start with adding one egg and go from there.
- Knead dough on floured surface until smooth
- Roll the dough into a rectangle, trim edges to make straight
- Use a pastry wheel, knife, or pizza cutter to cut in half cross-wise, then into strips (about 1/4″ wide)
- Carefully twist strips and place on baking sheet
- Beat remaining egg white and brush onto twists, then sprinkle coarse salt on them
- Bake 15 minutes or until lightly browned; allow to cool
Aside from adding a bit of extra water and egg for the dough, everything else went as planned. These are a really tasty snack that the entire family enjoyed!