Pre-heat the oven to 220°C/ 200°C, 425°F, Gas 7.

Scatter the flour over the work surface. Unroll the puff pastry, scatter over most of the grated cheese, and then fold the pastry in half.

Roll out to the thickness of a £1 coin. Cut in half width ways and then cut into 1cm strips. Twist the strips 3-4 times. Lie on a baking sheet, scatter over more cheese and bake for 12 minutes, or until golden.

Leave to cool, and store in an airtight container for up to 2 days.