Biglets
About this build
Wholemeal bread dough is shaped into long, knobbly sticks and coated with egg and Marmite to recreate Twiglets at giant scale.
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1 pack of wholemeal bread mix 1 egg 2 tsp Marmite 1 pack of Twiglets (for comparison)
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Ingredients
1 pack of wholemeal bread mix
1 egg
2 tsp Marmite
1 pack of Twiglets (for comparison)
It’s time for a savoury snack from the LadyV and Soop Dogg camp. Goodbye Twiglets. Hello BIGLETS!
Twiglets are just that… twigs… and not very big ones either. The true devotee of the Snack Pimp is looking for something bigger and better, so what could be better than Twiglets the size of sticks?
Step One:
A quick perusal of the ingredients showed that essentially a Twiglet is little more than wholemeal bread coated with yeast extract (and therefore probably quite good for you… who’d a thunk it?). It’s time to get in the mix with erm… the mix…
Step Two:
Doh! I mean, dough! I mean… woo-hoo! The key is not to let the dough rise (we’re not making baguettes) and not to knead it too much. Separate off into chunks ready for rolling.
Rollin’ in my 5-point-0! Roll the chunks between stretched out fingers to get the all-important knobbly texture and then stick ’em in a well hot oven (see Delia’s How To Pimp An Egg for more details on temperatures) to bake for about 10 minutes.
Step Three:
Just beat it – the egg that is – and mix in a bowl with 2 teaspoons of Marmite to create the amazin’ glaze. Get the branches back out of the oven and coat liberally with the yeasty-eggy varnish… tastes as good as it sounds!
Back in the oven for a further 10 minutes to ensure a nice finish on the Marmite-based Ronseal.
Step Four:
Take out of the oven and allow to cool. Place in a suitable bowl and position next to a bowl of standard-sized Twiglets to show them up for the puny impostors that they really are.
WARNING! To eat your Biglets it is advised that you arm yourself with a suitable tool (hatchet, hacksaw etc.) to chop them down to size.
