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It used to be a running joke in my family that I could eat my parents out of house & home, something I am now experiencing with my own two kids. At only 3ft tall, the amount of food they can pack away is terrifying. How am I going to afford to keep them as teenagers?! As such, we always need a good supply of snacks – preferably things that won’t send our dentist into cardiac arrest. Cheesy Bread Sticks have always been a winner with my two, and with the schools in Edinburgh being off this week for half term, we decided to get baking and make some of our own.
Growing up, the only time I ever really saw breadsticks was at family events, standing in a glass, beside a quadrant of dips. I’d happily munch through them, playing dip roulette with my cousins, probably all knowing we’d not see them again until the next party or Christmas celebration.
Now, though, with the world of childhood snacking being encouraged to be somewhat healthier than it was in the 90s, it seems that breadsticks are now a staple in most kids’ diets. It was the nursery where my boys first fell in love with breadsticks, and now they’ll happily eat them any day of the year.
Cheese Bread Sticks were something we brought into the mix to try and add a bit of variety. Kids love breadsticks, and kids love cheese – of course, they’d love Cheese Bread Sticks! And what they love most about these ones is just how easy they are to make. Why not try a batch this half-term and see what you think for yourself?
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Cheese Bread Sticks
INGREDIENTS
- 115 g Self-raising Flour (see Self-raising Flour note below)
- Pinch of Salt
- 1 tsp Mustard
- 60 g Block Margarine or Butter (at room temperature)
- 85 g Cheddar Cheese (grated)
- 1 Free-range Egg (beaten; at room temperature; see Egg Size note below)
INSTRUCTIONS
- Preheat your oven to 180°C (160°C for fan-assisted ovens, Gas Mark 4 or 350°F) and grease a
baking tray with extra margarine/butter. Set aside. - In a large bowl, sift the flour and salt. Add the margarine/butter and rub together with your fingers until the ingredients come together.
- Add the mustard, cheese and egg (keeping back a little egg for glazing later) and continue to mix together with your hands until you have a sticky dough.
- Turn onto a well-floured work surface and roll into a large sausage, about 1-2cm in diameter. Cut into your desired breadstick size and place onto your pre-greased
baking tray . - Once all breadsticks are in place, brush each with the remaining egg before topping with a sprinkle of salt and pepper.
- Bake for 15-20 minutes until golden in colour.
- Transfer to a wire cooling rack to cool completely before enjoying with your dip of choice.
IMPORTANT NOTE:
All my recipes are developed using a digital scale and the metric system (grams and millilitres). Cup measurements are available as a conversion, but these, unfortunately, won’t always be as accurate. For best results, I always recommend baking with a digital scale.
ABOUT THE AUTHOR
Amy Beth Reid
Amy Beth Reid is an award-winning food blogger, mother, wife and cookbook author. Inspired by her childhood in the kitchen with her Mum – a professional baker and her children’s Granny – Amy now shares her tried-and-tested traditional home baking recipes with bakers of all abilities around the world. She lives in Scotland with her husband, two sons and her small pack of Siberian huskies.