Mini Jalapeno Breadsticks
These homemade mini jalapeno breadsticks go well with dips, soups or cheese platters!
Ingredients
- ½ cup jalapenos (Old El Paso, marinated, 60 grams)
- 1 stick unsalted butter (diced, at room temperature, 110 grams)
- 2 cups all-purpose flour (280 grams)
- 1 tablespoon baking powder
- ½ cup Parmesan cheese (grated, 60 grams)
- salt (a pinch)
- ¼ cup water (or more, if needed)
Instructions
- Finely chop the jalapenos and dice the butter. Place these with the rest of the ingredients into a mixing bowl and stir around several times. With your hands, start breaking the butter and working it into the rest of the ingredients. Form it into soft dough.
- Wrap in cling film and place in the fridge for 30 minutes.
- Roll the chilled dough out thin. Use a little flour to dust your work surface and dough (if needed).
- Cut into thin strips that are about 6 inch/2 centimeter long and place them onto a baking tray lined with baking paper.
- Bake in a preheated oven at 375° Fahrenheit/190° Celsius for 10 minutes or until done.
Notes
- This recipe will fill 2 large baking trays. It can be easily doubled or halved.
- The fastest way to cut the dough is with a pizza cutter. You can also use cookie cutters or a knife.
- The amount of breadsticks you will get might vary. This will depend on their size and thickness.
- Parmesan can be substituted with Grana Padano, Pecorino or Cheddar cheese.
- The amount of water can vary. Start with ¼ cup and add more only when needed. I would not exceed ½ cup though.
- Additional time = chilling time.
Nutrition
Calories: 24 kcal (1%), Carbohydrates: 2 g (1%), Protein: 1 g (2%), Fat: 1 g (2%), Saturated Fat: 1 g (6%), Polyunsaturated Fat: 0.1 g, Monounsaturated Fat: 0.3 g, Trans Fat: 0.05 g, Cholesterol: 3 mg (1%), Sodium: 26 mg (1%), Potassium: 6 mg, Fiber: 0.1 g, Sugar: 0.04 g, Vitamin A: 46 IU (1%), Vitamin C: 1 mg (1%), Calcium: 17 mg (2%), Iron: 0.2 mg (1%)
Tried this recipe?Let us know how it was!