Skip to main content

Cumin Quick Sticks

These crispy breadsticks are flaky and yet sturdy enough to hold up to dunking in a soup. Plus, they're just fun to eat because of their size and shape. A hit with kids and grown-ups alike.

I have made these a number of times now and the lesson you need to learn from me is to err on the side of baking them too long. The original recipe called for baking them only 12-15 minutes per batch; my oven runs hot, and I still cooked mine for closer to 25-30 minutes per batch -- until they just begin to brown.



Cumin Quick Sticks
Martha Stewart Living

2 c flour
1/2 tsp kosher salt
1 1/2 tsps baking powder
2 tsp cumin
3 T shortening
2 T olive oil
1/2 c kosher salt for sprinkling


Heat oven to 350. In bowl of food processor, pulse flour, salt, cumin, and baking powder to combine. Add shortening and pulse until mixture resembles coarse meal. With the machine running, gradually add between 1/2 c + 1 T ice water until the dough comes together, about 1 minute.

Transfer dough to a lightly floured surface. Form the dough into a smooth rectangle, about 4x6", with your fingers. Then roll out the dough into an 8x10" rectangle, 1/4" thick. Cut the dough lengthwise into 1/4" wide strips.

Using your hands, gently roll each strip back and forth into 16" long sticks. Arrange the sticks on baking sheets, side by side, but not touching. Brush each stick lightly with olive oil and sprinkle with coarse salt.


Bake until firm and cooked through, 14-25 minutes, depending on your oven.

Transfer sticks to wire rack to cool. Serve, or, store in an airtight container at room temperature for 2-3 days.

Comments

Popular posts from this blog

Cauliflower and Arugula Soup with Tibetan Flatbread

Because the weather is chilly, and because I had a bag of arugula from the last farm box taunting me, only to be compounded by a fresh bag of arugula from the recent farm box, I decided to try this soup I found from a blog associated with a California-based CSA, Eat Outside the Box . Cauliflower and Arugula Soup Eat Outside the Box farm blog 1 head cauliflower 1 red or white onion, peeled and chopped 3/4 lb zucchini, peeled and chopped 1/4 lb arugula 15 oz stock 15 oz water 1 T olive oil salt and pepper Parmesan cheese, grated First, let me state how important it is to wash your arugula before using it. I don't know about you, but sometimes I get lazy and rely on the "well, if it doesn't kill me, it'll just make me stronger" approach to washing my foods and vegetables. This laziness is only enhanced when the food I'm considering has come from an organic farm. But leaving aside all the various things that can get on the food

Mayocoba Beans with Green Chiles

I love this dish so much that I can barely stand it. Delicious the night it was made, and fantastic as leftovers throughout the week. Mayocoba beans are easily replaced -- try pintos, if you can't find mayocobas. Mayocoba Beans with Green Chiles Baptism of Fire 3-4 green chiles, roasted and chopped 1 onion, chopped 1 clove garlic, minced 1 T lard or olive oil 1/2 tsp oregano 1 tsp cumin pepper 1 c mayocoba beans, dry 3 c water 1 tsp salt Cook the green chiles, onion, garlic, oregano, cumin, and black pepper in the fat until the onions begin to caramelize. Add the water and bring to a boil. Turn off the heat and let the beans sit, uncovered, for an hour. You may drain the water to remove some of the slightly indigestible sugars that cause gassiness. If you decide to drain them, add enough water back into the pot to cover the beans with about 2" of water above the beans for cooking.  Bring the beans back to a boil and cook, until tender. This will take

Chilled Soba Noodles with Cucumber, Snow Peas, and Radishes

  We destroyed these. In a good way. It's a lovely-to-look-at dish, chock full of vegetables. More so than I had anticipated, and more so than most soba noodle dishes I've made in the past. We absolutely gobbled this up! Served here with a five-spice chicken and smashed cucumbers.  The original calls for nori. We don't love nori so left it out. Maybe we are missing a part of the experience, but even without it, this was delicious.  Chilled Soba Noodles with Cucumber, Snow Peas, and Radishes Cook's Illustrated 8 oz soba noodles 3 T white miso paste 3 T mirin 2 T toasted sesame oil 1 T sesame seeds 1 tsp ginger, grated 1/4 tsp red pepper flakes 1/3 English cucumber, quartered lengthwise, seeded, sliced thin 4 oz snow peas, strings removed, cut lengthwise into matchsticks 4 radishes, trimmed, halved, sliced thin into half-moons 3 scallions, sliced thin Bring 4 quarts water to boil in large pot. Stir in noodles and cook according to package directions, stirring occasionally