New Year's Eve, I realized I failed to buy some nachos or baguettes to serve with my chili and spinach and Parmesan cheese dip. (As if I was not frazzled enough already making so many things for the 4-hour long dinner feast.) To make up for the tragic tragic loss of chips, I thought about making some crunchy breadsticks. The recipe, courtesy of tasteofhome.com, was a very easy one and every ingredient it called for is available in my pantry. For optimal dipping, I made my breadsticks short and flat. Pretty much the only tweak I made in the recipe. That, and using butter (yum!) instead of plain old shortening. Oh, and I sprinkled some with parmesan cheese (extra yum!) instead of salt and thyme.
2 cups all-purpose flour
1-1/2 teaspoons baking powder
1/2 teaspoon salt
3 tablespoons shortening
1/2 to 3/4 cup ice water
1 tablespoon olive oil
1/4 teaspoon coarse salt
1/4 teaspoon dried thyme
In a food processor, combine the flour, baking powder, salt and shortening; cover and process until mixture resembles coarse crumbs. While processing, gradually add water until dough forms a ball.
Transfer to a floured surface. Roll dough into a 10-in. x 8-in. rectangle. Cut into 10-in. x 1/2-in. strips. Twist each strip four times and place on baking sheets. Brush with oil. Combine coarse salt and thyme; sprinkle over breadsticks.
Bake at 350° for 18-20 minutes or until golden brown. Cool on a wire rack. Yield: 16 breadsticks.