175g plain flour
90g butter, chilled and cubed
90g double Gloucester cheese, grated
3 tbsp skimmed milk
1 tsp Marmite
1. Put the flour and butter into a food processor. Put the lid on and whizz for about 20 seconds until it looks like breadcrumbs. Add the cheese and milk and whizz again for about 30 seconds, until it forms into a ball. Tip out, wrap in cling film and pop in the freezer for 15 minutes to chill.
2. Preheat the oven to 200°C/fan180°C/gas 6. Put the dough between 2 sheets of non-stick Teflon, or 2 sheets of baking paper. Use a rolling pin to flatten the dough, then roll out to a rectangle, about 1cm thick. Cut 6 broomstick shapes from the pastry, each about 10cm long and spaced well apart. Make about half a dozen cuts to form the ‘brush’ of each broomstick. Using a palette knife, gently ease them onto a Teflon- or baking paper-lined tray. Re-roll the pastry and make another 6 broomsticks. Add these to the baking tray.
3. Mix the Marmite with 1 teaspoon of hot water and brush over the brooms to glaze. Bake in the oven for 10 minutes or until crisp and golden brown.