Friday, December 30, 2011

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.

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