Quick Breadsticks
This is a strangely neglected recipe from Taste of Home for “crunchy” breadsticks, which I’ve only altered slightly.
Makes 16 breadsticks.
Ingredients
Dough
- 2 c. flour
- 1 ½ tsp. baking powder
- ½ tsp. salt
- 3 T. butter-flavored Crisco
- up to ¾ c. cold water
Topping
- olive oil
- ¼ tsp. kosher salt
- ½ tsp. thyme
Directions
- Mix dry dough ingredients.
- Cut in shortening with a pastry cutter or food processor to form a coarse crumb. It’s not a lot of shortening, so it takes longer than with pie crust.
- Mix water in gradually to form a dough ball.
- Preheat the oven to 350°.
- Roll dough out to 10" x 8" on parchment paper or a floured pastry board.
- Cut in half from one 8" side to the other four times to make 16 ½" wide strips.
- Brush with olive oil and sprinkle with other toppings.
- Separate the strips, twist them as much as is practical, and place on cookie sheets (optionally lined with parchment paper).
- Bake 20 minutes.
- Cool on a rack.
Variants
The original recipe called for food-processing the dough.
