GARLIC CHIVE BREADSTICKS: sensationally more-ish; almost-instant

You could save these home-made breadsticks for a special occasion...

Home-made Garlic Breadsticks - a cut above

...but they're so delicious, quick & easy, why would you?

Trust 67goingon50 - these quick and easy breadsticks are fabulously delicious and the best alternative to garlic bread going.

They are soft and chewy inside.  They have a strong golden crust.  They taste sensational - salty, garlicy and lightly oiled.  

OK, they can be a teensy bit fiddly to form but no one will be put off by their shape once they've had a taste.  Get the kids to help -- they'll love it and it will be a good excuse for any deficiency in artistic merit.

As always, there's a good level of fibre with some wholemeal flour; oil and salt are kept to a minimum.  Chives add an onion-like layer of flavour plus vitamins & calcium but are optional.

For best flavour, eat on the day.  

Cost: £1.50

Makes: about 24

Ingredients:

Cup sizes: 67 used English cups (250ml) but any cup will do as long as the proportions are honoured, ie, it's used for both dry and wet ingredients

   1 cup plain flour, inc 2-4 tbsp wholemeal or wholewheat flour
   2 tsp baking powder
   1/2 tsp sea salt

   170gm/6oz 0-fat plain Greek/Icelandic yoghurt (other yoghurts will be too wet) 
   1 egg white, raw 
   
   Optional Toppings: sesame seed, Nigella seeds, sunflower seeds, onion flakes or a combination

Method:

Breadsticks

1. Blend dry ingred in a medium bowl
2. In a separate bowl, whisk the egg white until frothy
3. Put the yoghurt in the same cup used to measure the flour; the yoghurt won't fill it; top it up with the egg white
4. Fork the wet ingreds into the dry until it's clumping together
5. Dump onto lightly floured board; press firmly together in a not-quite-kneading motion 20 times or until the dough is no longer sticky, you may need to add a bit more flour to the board.  There should be no dough on your hands when you pull them away 
6. Divide dough into 8 equal pieces 
7. Roll into strips 1/2inch/1.5cm in diameter; cut into 4-5in/12-23cm pieces; twist lightly
8. Brush with garlic chive oil OR if using seeds, brush with egg yolk and scatter seeds over
9. AIR FRYER: Bake at 180c/350f for 11-12 mins, cool 10 mins 
10. OVEN: Bake 25mins on top shelf of an oven pre-heated to 180c/350f
11. Brush on a little more oil
12. Wait 10 mins before eating
13. Serve as a replacement for garlic bread

Garlic Chive Oil (lasts 4 days in fridge) Optional

Cost: £1

Makes: 1/2 cup

Blend:  

   2 generous tablespoons chives

   2 garlic cloves

   1/2 cup olive or peanut oil

   1 tsp sea salt

Comments:

'Very appetising, wholesome & nourishing. I really like your food.' 80+ priest

'10 out of 10!  I didn't believe Father P when he told me you'd made them from scratch.' Priest's assistant 

Tips:

Leftover egg yolk can be cooked, grated and added to salad dressings or to raw cookie dough to enhance texture

Please leave a Comment in the box below

This recipe has  been developed by B M Lee/ Bright Sun Enterprises.  It may not be reproduced without the author's written permission.