Breadsticks and savoury straws – such a handy savoury snack aren’t they? Particularly for children, they provide that little something to fill rumbly tummies without an extra dose of sugar or resorting to fried snacks like a bag of crisps. We, however, have great difficulty finding breadsticks which don’t have traces of sesame and most straws are laden with butter and/or cheese.
These fine crunchy sticks are the perfect vehicle for carrying dips from bowl to mouth and would fit either as a snack to accompany an elegant aperitif or a savoury addition to a children’s tea party.
Have I given enough reasons why you should make these herby straws? Well, if those reasons aren’t enough – the recipe is a doddle and you can add any flavouring you like. Lots of variations possible… more spice, different herbs, cheese if you aren’t avoiding it.
Herby and Smokey Straws (dairy-free, egg-free, nut-free, soya-free, sesame-free, vegetarian and vegan)
makes about 24
- 300g plain flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1-2 tsp sweet smoked paprika (depending on how much you like that smoky flavour)
- 2 tsp dried oregano
- 100g dairy-free spread, such as Pure
- 80-100ml water
– Preheat the oven to 160 degrees Centigrade/ Gas Mark 3/ 325 degrees Fahrenheit
– Line 2 cookie sheets with parchment
– Either rub the spread into the flour, baking powder and flavourings/seasonings with your fingertips, or whizz all those ingredients together in a food processor until the mixture resembles breadcrumbs.
– Gradually add the water until you form a soft, but not sticky dough. You may not need all the water.
– Roll out to a thickness of about 3mm, they need to be fairly thin as you want really crisp and crunchy sticks
– Cut into straw shapes and place on the baking sheet
– Bake for 25-30 minutes until golden and cooked through
– Cool on a wire rack
– These straws keep well for a few days.