When I was very young indeed, my best friend's mother had this recipe for breadsticks that were like none I'd tasted before. Instead of being puffy and soft, these were flat and crunchy, tasting heavily of butter. My mother acquired the recipe, and eventually I acquired it from her, and now I am sharing it with you.
These breadsticks are kind of an acquired taste. If Olive Garden breadsticks are perfect in your mind, you probably won't enjoy these. But, you know. Crunchy. Buttery. If that suits, I recommend them. Plus they're super easy.
2 1/4 cup flour
1 tablespoon sugar
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk (soy works fine)
~1/3 cup butter, melted
Preheat oven to 400. Grease two cookie sheets.
Sift dry ingredients together. Add milk to mixture. If necessary add more in small amounts to soak up excess flour.
Turn out on well-floured surface (dough will be sticky). Knead 10-20 times. Roll out as flat as possible, slice into thin strips. Arrange on cookie tray; brush with melted butter.
Bake @ 400 for 8-10 minutes or until golden brown. If yours are too tall, they may only crisp on one side; after cooking I sometimes turn off the oven, flip the sticks over, and put them back in for a few minutes.
So, blam. The whole thing takes twenty minutes if you do it right. Serve with marinara, ranch, or whatever else you like your breadsticks in, and enjoy.
