Cheese Bread Sticks
PRINT RECIPEINGREDIENTS
- 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 (at room temperature; see Egg Size note below)
INSTRUCTIONS
- Pre-heat oven to 180°c (160°c for fan assisted ovens or Gas Mark 4) and grease a baking sheet with butter. Set aside.
- In a large bowl, sift the flour and salt. Add the butter and rub together with your fingers until the ingredients come together.
- Add the mustard, cheese and egg (keeping back a little egg for 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 2cm in diameter. Cut into your desired bread stick size and place onto your pre-greased baking sheet.
- Once all bread sticks 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 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.
NOTES
Self-raising Flour:
Don't have self-raising flour? For this recipe, simply whisk together 115g (¾ cup plus 1 tablespoon) plain flour and 1½ teaspoons baking powder instead. If you bake regularly, you can also make a larger batch to keep in your baking cupboard. For full instructions, cup conversions and answers to common questions, see my Self-raising Flour Ingredient Guide.Egg Size:
When it comes to eggs, I always buy mixed-weight free-range eggs. Generally speaking, egg size doesn’t make a huge difference in most baking, unless you are using sizes that lean towards the extremes. If you’re unsure which eggs to use, I recommend medium eggs in the UK, which are roughly equivalent to large eggs in the US. That’s what this recipe has been tested with.Tried this recipe?
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