Sharp Cheddar and fresh sage give these flavorful breadsticks a piquant edge.
2 cups all-purpose flour
1 cup shredded sharp Cheddar cheese
1 tablespoon fresh sage, coarsely chopped
1 1/2 teaspoons baking powder
1/2 teaspoon finely ground pepper
1/2 teaspoon salt
1/4 teaspoon paprika
1/2 cup extra-virgin olive oil
1/2 cup plus 2 tablespoons ice water
1 1/2 teaspoons coarse salt
1. Make the dough: Preheat oven to 350°F. Coat 4 baking sheets generously with olive oil and set aside. Place the flour, cheese, sage, baking powder, pepper, salt, and paprika in the bowl of a food processor fitted with a metal blade and pulse to combine. Add 1/4 cup olive oil and pulse until the dough resembles coarse meal. Gradually add ice water and continue to pulse until dough forms a ball and rides the blade.
2. Shape the breadsticks: Transfer the dough to a floured surface. Roll the dough into a 16- by 8-inch rectangle using a well-floured rolling pin. Cut the dough into sixteen 1- by 16-inch strips with a sharp knife and cut each strip in half. With the palms of your hands, roll each strip into about a 16-inch-long breadstick. Transfer breadsticks to the prepared baking sheets, brush generously with remaining oil, and sprinkle with coarse salt. Bake until golden brown - about 20 minutes. Cool on wire racks. Breadsticks will keep in an airtight container for up to 3 days.
(based on 1 breadstick)
Total Fat: 5 g
Saturated Fat: g
Cholesterol: 4 mg
Sodium: 78 mg
Carbohydrates: 6 g
Fiber: 1 g
Protein: 2 g
Originally published in Country Living.
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