This quick and easy breadstick recipe whips up long sticks that are perfect for draping in thin slices of prosciutto.
- Yield: Makes 28
Source: Martha Stewart Living, November 1997
- 2 cups all-purpose flour, plus more for dusting
- 1/2 teaspoon salt
- 1 1/2 teaspoons baking powder
- 3 tablespoons solid vegetable shortening
Heat oven to 350 degrees. In a food processor, pulse flour, salt, and baking powder. Add shortening, and pulse until mixture resembles coarse meal. With machine running, gradually add between 1/2 and 3/4 cup cold water, until dough comes together.
Transfer dough to a lightly floured surface. Roll into an 8-by-10-inch sheet, 1/4 inch thick. Cut lengthwise into 1/4-inch-wide strips.
Using your hands, roll strips back and forth in flour so they form tubular sticks. The strips will lengthen to about 16 when rolled. Place sticks on a baking sheet, pressing ends onto the sheet to keep them straight. Bake for 13 to 15 minutes, until firm and cooked through. Transfer to a wire rack to cool. Store in an airtight container.