Home-made breadsticks keep for weeks in an airtight container and are great for serving with dips and in place of bread with soups. Makes 30
- 50 ml just-boiled water
- 50 ml cold water
- 1 ½ tsp fast action dried yeast
- ½ tsp fine sea salt
- 200 g strong white flour, plus extra to dust
- 1 medium egg, beaten
- Mix the just-boiled and cold water in a large mixing bowl and whisk in the yeast and salt. Add the flour and mix to form a fairly firm dough with a wooden spoon and then your hands. Turn the dough onto a very lightly floured surface and knead for 5 minutes.
- Divide the dough into 30 evenly-sized pieces and roll them into very thin sausage shapes with your hands.
- Place on 2 baking sheets lined with baking parchment and brush the breadsticks lightly with the beaten egg. Leave to rise for 45-60 minutes or until almost doubled in size.
- Preheat the oven to 240C/Fan 220C/Gas 9. Bake the breadsticks in two batches for 15 minutes or until golden brown and crisp. Leave to cool on the baking trays, then pack into airtight containers. Eat within 3 weeks.