Ingredients for the pastry
225g plain flour
1tsp sea salt
25g Nuttimalt
250g butter
15g malt extract
About 95ml cold water

Ingredients for the filling
8 rashers of smoked streaky bacon
150g smoked hard cheese
25g English mustard
1 egg
20g Nuttimalt to top

Make the pastry by roughly breaking the butter into small chunks on top of the flour, salt and Nuttimalt. Rub loosely so you can still see lumps of butter. Bring this together into dough by adding malt extract and then gradually adding the water. Cover with cling film and leave to rest for 20 minutes in the fridge.

Place the dough onto a floured surface and shape into a rectangle and roll until roughly 4mm in depth. To create layers, fold one end into the middle and then bring the other end over the pre-existing fold. Roll back to 4mm and repeat the folding and rolling process three times.

Once the pastry dough is complete, cut it into 2-inch strips then add a couple of teaspoons of water to the mustard, spreading it evenly over the pastry. Lay a rasher of raw streaky bacon to each pastry strip followed by a sprinkling of cheese. Hold each end of the pastry and twist in opposite directions. To finish, brush with egg and finally top with a generous helping of cheese and a sprinkle of Nuttimalt. Place in a pre-heated oven at 180°C and bake for 20 minutes.

Tip: Perfect as an afternoon pick-me-up or as a savoury treat in the evening.