Looking for a quick, savory, cheesy snack? These mini breadsticks are easy to make and taste great on their own, or paired with a hearty autumn soup or potage.

Ingredients:

• 1 1/2 Cups all-purpose flour
• 1 Cup shredded cheddar cheese
• 1/2 Cup plus two Tablespoons milk or half and half
• 1/2 Tablespoon baking powder
• 1 1/2 teaspoons crushed rosemary and thyme
• 1/8 teaspoon salt

Equipment:

• A large mixing bowl
• Measuring cups
• Measuring spoons
• A baking sheet
• A cooling rack
• Oven mitts!

Preheat your oven to 375 degrees Fahrenheit/190 degrees Celsius.

In a large mixing bowl, combine all dry ingredients, then mix in the cheese, and add the milk. Use your hands for mixing this dough, not a mixer. The mixture will be very lumpy and hard to work with; keep working it in the mixing bowl until you have a moist, sticky, cohesive ball of dough.

Grease a baking sheet. Tear off chunks of the dough and roll them between your hands or on a clean, flat surface until you make a little “breadstick” about 3-4 inches long. Place the breadsticks on the baking sheet, spaced evenly, so they don’t stick together.

Bake for 13-16 minutes or until the breadsticks are golden brown, and are baked through (if you can’t tell, snap one in half and look at the middle).

Use a metal spatula to remove the breadsticks from the baking sheet and place them on a cooling rack. Use caution and wear oven mitts; the breadsticks may stick a bit. The breadsticks should be a warm, golden orange on the bottom.

Eat immediately, or pair and enjoy with your favorite soup.

Cooking Notes:

Why such a vague baking time? It really depends on the moisture of your cheese, and whether you’re using a convection oven or not; aim for less time if you’re using convection, and more time if you’re not. I recommend keeping an eye on this recipe as it bakes, to avoid over- or under-baking.

Don’t worry if your breadsticks look a bit uneven; they’re meant to be quick and easy.

This recipe makes approximately 12 mini breadsticks.