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

CHRISTMAS PEAR, DATE & HAZELNUT STREUSEL CAKE,

Neither a crumble nor a cake but a fabulous combo of the two ...

first posted Nov 2019

Rich, glorious Pear, Date & Hazelnut Streusel Cake
'So nice & tasty, I kept the whole cake to myself and refused to share.' Taster

This German-style cake, inspired by one of GBBO season 10's most popular bakers, Henry (the cherub in a suit) apparently often appears in German hotel breakfasts.  

It is a surprising confection with fruit, sponge and streusel topping, all cooked in one sensational layer -- utterly rich, light and delicious.

It is an indulgence, financially and in terms of cholesterol - it has too much butter for 67's liking. But served in small portions, at a breakfast buffet or as a dessert, it will be fine during the festive season.  

In the interests of good health, 67 added wholemeal flour for fibre and replaced some of the sugar with unsweetened coconut.  

Plain ahead: the recipe takes a little more time than usual to prep and cook but the steps are simple. 

Luckily pears were on offer for 65p at M&S and dates were already in the 67 cupboard, so the overall cost to the blog was not overly high.  

Whole hazelnuts, however, are a shocking price - £2.50 for 100gm.  They are worth it, though and only appear in the streusel topping.  The frugal or budget conscious can halve the amount or replace them with walnuts.

Cost: up to £5.00
Serves: 12 wedges

Ingredients:

Base layer

   200 gm/7oz  self-raising flour, sifted (plain flour: add 2.5 tsp baking powder & sift)
     50 gm/1.7oz wholemeal flour
     1/2 tsp baking powder
    1 tbsp ground cinnamon
    1/2 tsp ground cardamon
    1/2 tsp ground ginger or 1 tbsp finely grated fresh ginger

   130gm/4oz cold unsalted butter, diced

   110gm/3.8oz light muscovado sugar
      20gm/0.75oz dried unsweetened coconut  
   250gm/9oz pears, peeled, cored and in scant half-inch/1 cm cubes
   110gm/3.75 dates, in small cubes (67 used Medjool) OR dried blueberries OR dried or fresh cranberries

   3 eggs    60ml/2.25oz double cream
   1 tsp vanilla

Streusel layer
    35g/1.25oz plain flour
    90g/3.25oz demerara sugar
    1/2 tsp ground cinnamon
    60gm/2.25oz cold unsalted butter, diced 
    min 50-100gm/1.7oz-3.5oz coarsely chopped hazelnuts 


Method: