Poppy seed breadsticks

Poppy seed breadsticks

By
From
Under the Walnut Tree
Makes
30
Photographer
Fanny Bergenström

These crispy breadsticks dusted with sweet paprika, mixed seeds and grated cheese provide a pleasant crunch alongside a soup, or simply with a welcome drink.

Ingredients

Quantity Ingredient
1 egg
200g plain flour
1/2 teaspoon salt
150g cold butter, in cubes
3 tablespoons water mixed with 1 teaspoon vinegar
2 tablespoons black poppy seeds
3 tablespoons sesame seeds
1 teaspoon sweet paprika
4 tablespoons grated parmesan or cheddar cheese

Method

  1. Preheat the oven to 180°C. Crack the egg into a glass and beat lightly with a fork. You will need half the egg for the dough, and the other half for brushing the breadsticks.
  2. Measure out the flour, salt and butter into a food processor, and pulse into a crumbly mixture. Add just about half the egg plus the water mixed with the vinegar, and quickly pulse into a dough.
  3. Place the dough between two pieces of nonstick baking paper and roll it into a large square. Transfer everything to a baking tray and pull off the top paper. Brush the dough with the rest of the beaten egg.
  4. Sprinkle a mix of poppy and sesame seeds, paprika and cheese on top. Cut the dough into thin strips, no more than 2 cm wide, but don’t separate them until after baking. Cut once across as well, or the breadsticks will be too long. Bake for about 25 minutes. Leave to cool on the tray, and then break the breadsticks apart.
Tags:
Under the Walnut Tree
Fanny
Anna
Bergenström
Bergenstrom
SBS
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