Breadstick Twigs

Breadstick Twigs

I very strongly considered calling these, 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.

Breadstick Twigs

Breadstick Twigs
 
These can be stored in an airtight container for up to 3 days.
Makes: 24
Ingredients
  • 2 cups flour
  • 2 tsp. sugar
  • 1 tsp. salt
  • 2 Tbsp. unsalted butter, cubed
  • ⅔ cup whole milk
Instructions
  1. 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.
  2. Divided the dough into 24 pieces (approx. 1 Tbsp. in size). Roll each piece into a log that is ½ 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.
  3. Bake at 350ºF (180ºC) for approx. 24 min. until a pale golden brown.

Adapted from Martha Stewart.