Crisp wholemeal sticks

Crisp wholemeal sticks

By
From
Encyclopedia of Food and Cookery
Makes
24

Serve these with drinks or as a snack at any time. They’re good for a packed lunch, too – add cheese, radishes and celery sticks.

Ingredients

Quantity Ingredient
6 x 2 cm thick slices day-old wholemeal bread, crusts removed
1 garlic clove, crushed
1 1/2 tablespoons oil
salt
1 tablespoon poppy seeds

Method

  1. Cut each slice of bread into 4 fingers. Mix garlic into oil, brush over bread sticks and sprinkle lightly on all sides with salt, then poppy seeds.
  2. Arrange, well apart, on baking trays. Bake in a preheated moderate oven for 20–25 minutes, turning once or twice to brown evenly. Cool on a wire rack and store in an airtight container. Serve cold or warm.

Variation

  • Herbed wholemeal sticks: Omit garlic and use melted butter instead of oil. Mix butter with ½ spring onion, finely chopped, and 1 tablespoon chopped, fresh, mixed herbs, or 1 teaspoon dried herbs with 1 tablespoon parsley. Sprinkle with sesame seeds instead of poppy seeds.
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