A basic tea biscuit recipe turned into quick rustic bread sticks that may compliment most meals and adds a modest touch while tucking into a comforting meal, a bowl of soup, as part of a sharable platter or a quick snack.
Quick Bread Sticks
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makes 6 individual loaves
2 cups all purpose flour
4 teaspoons baking powder
1 teaspoon salt
1/2 cup butter
1 cup milk
poppy seeds or sesame seeds, for decorating
Preheat oven to 350ºF (180ºC). Line a baking tray with baking parchment. Set aside.
Sift the flour, baking powder and salt together into a large bowl. Cut in the butter, small pieces work best, and using clean hands work the butter into the flour mixture until a crumbly oatmeal like texture had formed. Add the milk and stir, with either a fork or wooden spoon, to make a soft dough.
Turn dough onto a lightly floured surface and knead gently 8 to 10 times. Roll or pat to desired thickness, then cut and shape into 6 small loaves, 4 inches long and 1 1/2 inches in diameter, tapering the ends. Carefully transfer each formed bread stick onto the prepared baking tray. Brush with a slightly beaten egg and sprinkle with poppy seeds or sesame seeds and slash the tops using a sharp knife.
Bake in the preheated oven for 35 to 40 minutes or until golden brown. Serve hot.