Carrot Breadsticks

I just went to the library on Saturday and I'm obsessed with a few cookbooks we got. One is The Soup and Bread Cookbook by Beatrice Ojakangas. I even bought some Rye flour so I can make the pretzels!

I'm not really a soup girl, much to Rob's dismay, so I'm more interested in the bread recipes. Although, I will give a few a shot. Today I made two batches of the Carrot Breadsticks. The first batch was inhaled by the boys while they were still hot, so I made the second just for me. I did make a few modifications, which, really, all cooks should. Instead of making "sticks", I made little biscuit rounds. Also, I added way more cheese, carrots and butter. What?!

  • 1 Cup all-purpose flour
  • 2 tablespoons grated Parmigiano Reggiano (I used a combo of Pecorino Romano and Parm, but just use whatever cheese you have around. This is a good recipe to get rid of your bits and pieces.)
  • 2 tablespoons butter (I used 3)
  • 1/2 teaspoon ground cumin (I used caraway, mostly because I was out of cumin and caraway is a natural compliment to carrot.)
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup finely shredded carrot (I used almost a cup)
  • 1-2 tablespoons water (I used almost 3)

Now that I look at the changes I made, there's a lot! But, both times I made them, they turned out great. That, to me, is a sign of a great recipe. Here's the instructions:

Preheat the oven to 400 degrees. Line a baking sheet with parchment paper, or just lightly spray a baking sheet.

In a food processor, grate the cheese(s). Add the flour, butter, cumin/caraway, baking powder and salt. Process until the dough comes together into little bits/peas. Add the carrots and pulse until well combined into the dough.

Add the water, 1 tablespoon at a time, and pulse until the dough comes together into a ball. I let it go another 5-6 pulses, just to make it  more flaky.

Roll the dough into an 8" square about 1/2 inch thick. Using a cookie cutter, cut out the dough into whatever shape you want. I made circles, but I also have a fluted edged cutter that was nice. You can also do sticks then gently twist them. 

Feel free to pack them into the baking sheet. They don't spread at all, but they do rise a bit. 

Bake until crisp, or the underside of each is lightly browned, about 15 minutes. Let cool on the pan. (Or, feed them to your children while they're hot.)

Enjoy! These would be great with cheeses, soups or a bit of savory jam. Let me know how yours turn out!

-Karin