It used to be a running joke it my family that I could eat my parents out of house & home, something I am now experiencing with my own two kids. At only 3ft tall, the amount of food they can pack away is terrifying. How am I going to afford to keep them as teenagers?! As such we always need a good supply of snacks – preferably things that won’t send our dentist into cardiac arrest. Cheesy Bread Sticks have always been a winner with my two and with the schools in Edinburgh being off this week for half term, we decided to get baking and make some of our own.
Growing up the only time I ever really seen bread sticks was at family events, stood in glass, beside a quadrant of dips. I’d happily munch through them, playing dip roulette with my cousins, probably all knowing we’d not see them again until the next party or Christmas celebration.
Now though, with the world of childhood snacking being encouraged to be somewhat healthier than it was in the 90’s it seems that bread sticks are now a staple in most kids diets. It was nursery where my boys first fell in love with bread sticks and now they’ll happily eat through them any day of the year.
Cheese Bread Sticks were something we brought into the mix to try and add a bit of variety. Kids love bread sticks and kids love cheese – of course they’d love Cheese Bread Sticks! And what they love most about these ones is just how easy they are to make. Why not try a batch this half-term and see what you think for yourself?
Love this? Try this:
Cheese Bread Sticks
PRINT RECIPEIngredients
- 115 g Self-raising Flour
- Pinch of Salt
- 1 tsp Mustard
- 60 g Butter
- 85 g Cheddar Cheese
- 1 Egg
Instructions
- Pre-heat oven to 180°c (160°c for fan assisted ovens or Gas Mark 4) and grease a baking sheet with butter. Set aside.
- In a large bowl, sift the flour and salt. Add the butter and rub together with your fingers until the ingredients come together.
- Add the mustard, cheese and egg (keeping back a little egg for later) and continue to mix together with your hands until you have a sticky dough.
- Turn onto a well floured work surface and roll into a large sausage, about 2cm in diameter. Cut into your desired bread stick size and place onto your pre-greased baking sheet.
- Once all bread sticks are in place, brush each with the remaining egg before topping with a sprinkle of salt and pepper.
- Bake for 15-20 minutes until golden in colour.
- Transfer to a wire rack to cool completely before enjoying with your dip of choice.
3 Responses
Family loved the flapjacks I’ll try these next. Look forward to the next recipe
Hi, and greetings from a family of Poles in Australia. First of all I want to say I love your recipes – you’re always my first go-to place when I’m in a mood for British baking. Everything tastes just as I remember from my years in England (I unfortunately never had a chance to visit Scotland, but hey, it’s definitely on my bucket list). It actually tastes even better than I remember. And your banana loaf and triple chocolate brownie are absolute hits and the staples of my baking endeavours.
But when it comes to this particular recipe I have a question. When you list mustard in ingredients, do you mean mustard powder or mustard as condiment – and if so, what type of mustard do you recommend?
Thank you, and be well in these strange times we live in right now.
All best,
Mac
Mustard powder.I elevated mine a bit too with a sprinkle of parmesan, poppy and sesame seeds. They taste great.