You know those people that you just know well enough that every time you run into them you have to strike up an awkward conversation? So, you try desperately to pretend that you have not noticed them because you are not in the mood for small talk? I think we all know at least one person like that. Well, today I ran into THAT person and realized that the feeling was mutual.
I was on my way to get into line at the bank machine when I noticed THIS person as he turned his face to look in the opposite direction. I quickly pushed passed and looked straight ahead so that it would seem like I had not noticed him. (How horrible is it that I am admitting this?) Then once I had secured my spot in line I saw him look at me out of the corner of my eye. I braised myself for the conversation that was sure to ensue (he is a very talkative and inquisitive man). But, to my surprise he slowly started backing up, practically tiptoeing as to not be noticed, until he was out of my eye-line. What! I am supposed to pretend I didn”t see you buddy, not the other way around! If I had been in a sitcom I would have huffed up asking him why he would feel the need to avoid me, when clearly it should be ME that should want to avoid HIM! But, this is real life, and in truth I was just glad that I didn”t have to talk with him and that we could now mutually avoid each other. Until the fatefull day when we have no choice but to make eye contact and strike up a conversation. (I promise I am not a snob, just a little shy.)
I very strongly considered calling these babies, Breadtwigs, but I couldn”t quite get over the cheesiness. Whatever you want to call them, they are a lot of fun to make and you can even get the kids involved in the shaping. They look quite elegant in the right setting and add such a nice touch of fall to the table.They are a crisp breadstick so don”t be expecting any pillowy softness. The biscuit-like flavour and firm crunch would be perfectly paired with a large bowl of soup. If you do not have a food processor I am sure they would turn out equally well being mixed by hand. Just cut in the butter as you would when making biscuits or pie crust. These are so easy to make, and so pretty to look at, that they are being put into my repertoire for when company comes over.
adapted from Martha Stewart
- 2 cups flour
- 2 tsp. sugar
- 1 tsp. salt
- 2 Tbsp. unsalted butter, cubed
- 2/3 cup whole milk
- Place flour, sugar and salt into a food processor and pulse to combine. Add the butter and pulse until mealy. Gradually add milk with machine running until dough is formed.
- Divided the dough into 24 pieces (approx. 1 Tbsp. in size). Roll each piece into a log that is 1/2 inch wide. With kitchen scissors or a sharp knife make diagonal slices along both sides of the breadsticks, making sure to switch it up to give it that random twig feel. Gently stretch each twig to help separate the thorns. Place on a baking sheet lined with parchment paper.
- Bake at 350ºF (180ºC) for approx. 24 min. until a pale golden brown.
* These can be stored in an airtight container for up to 3 days.