Recipe Instructions:
1 cup (215g) mashed potato
1 cup (113g) SASKO Self-Raising Wheat Flour, plus extra for dusting
½ tsp salt (optional)
16 pieces streaky bacon
3 sprigs fresh rosemary
Serving suggestion:
Cream cheese dipping sauce
METHOD
1. Preheat the oven to 180°C and line a baking tray with baking paper.
2. In a medium-sized mixing bowl, add the mashed potato and sieve in the SASKO Self-Raising Wheat Flour and salt, if using. *Chef’s Tip: Use leftover potatoes!
3. Using your hands, combine the mashed potatoes and flour and knead into soft dough.
4. Transfer the dough onto a floured surface and form a long roll. Divide the dough into 16 separate dough balls.
5. Using the palm of your hands. roll each ball into a thin stick, about 15cm long.
6. Twist 1 strip of bacon around each dough stick, then place on the baking tray. Sprinkle the rosemary over the breadsticks and bake for 30 minutes until the dough sticks are golden and the bacon crispy.
7. Transfer the breadsticks to a wire rack to cool for 5 minutes. Serve with a cream cheese dipping sauce as a delicious appetizer and ENJOY!
