Add all the dry ingredients for the dough to the blender and blitz to combine.
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With the blender still running, add the apple cider vinegar slowly (so that it’s evenly distributed). Then add the egg and water till the dough forms a ball.
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Knead the dough for 1–2 minutes until it comes together. The dough will be sticky, so you may need to wrap the dough in a zip lock back, or cling film, and then knead.
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Allow the dough to rest for 10 minutes. This will allow the coconut to absorb the water.
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Preheat the oven to 180°C and line a baking tray with parchment paper.
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Roll out the dough between two pieces of parchment paper to about the thickness of a 50p piece.
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Brush the dough with melted butter and sprinkle with cheese and poppy seeds. Using your hand, gently press the cheese and poppy seeds into the dough.
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Cut the dough into strips, about 1cm thickness. You can make them as long or as short as you like... I tend to just go along with whatever shape dough I have — no need for it to look perfect.
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With each strip, move it onto the baking tray and then gently twist it to make a spiral — one to three turns should be enough.
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Bake for 15-20 minutes until golden and crisp, and allow to cool. They will crisp up more as they cool.
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Serve in a tumbler as they are, or serve with some of your favourite dips.