Golden-brown parmesan breadsticks with a bite of pepper

Freshly grated Parmesan, a bite of black pepper and just a hint of fresh rosemary are baked into crispy golden twists. Great to eat now, and perfect to give away as gifts or to offer for a celebratory feast! [Image credit: iStock.com/AllAGRI]

Preparation time: 25 minutes plus standing
Cooking time: 40 minutes
Makes: 40 breadsticks

• 800 g (3 1⁄4 c.) all-purpose flour
• 250 g (1 c.) Parmesan cheese
• 10 ml (2 tsp.) chopped fresh rosemary or 2 ml (1⁄2 tsp.) dried
• Salt to taste
• 5 ml (1 tsp.) pepper
• 5 ml (1 tsp.) rapid-rise dry yeast
• 300 ml (1 1/4 c.) very warm water, 49°C to 54°C (120°F to 130°F)
• 50 g (1/4 c.) semolina flour or cornmeal, divided
• 5 ml (1 tsp.) olive oil

1. Mix 350 grams (1 1/2 cups) flour, parmesan, rosemary, salt, pepper and yeast in large bowl. Blend in water. Add 350 grams (1 1/2 cups) more flour to form soft dough.
2. Dust work surface with remaining flour. Turn dough onto floured surface and knead until smooth and elastic, about 10 minutes, working in remaining flour to keep the dough from sticking.
3. Divide dough into 2 equal pieces. Cover with damp kitchen towel and let rest 10 minutes.
4. Sprinkle two sheets of wax paper measuring 40 cm x 30 cm (16 in. x 12 in.) with 15 ml (1 tbsp.) semolina each, and pat dough pieces into 25 cm x 15 cm (10 in. x 6 in.) rectangles.
5. Brush with oil and cover with kitchen towel. Let rise in warm place until doubled, about 30 minutes. Refrigerate one piece of dough.
6. Preheat oven to 200°C (400°F). Line two baking sheets with parchment paper and sprinkle with half of remaining semolina.
7. Cut unrefrigerated dough crosswise into 20 equal strips, each about 20 cm (8 in.) long. Hold dough strips by the ends, twisting and stretching until about 30 cm (12 in.) long.
8. Place twists 2.5 cm (1 in.) apart on baking sheets. Let rise, uncovered, for 10 minutes.
9. Lightly coat breadsticks with nonstick cooking spray. Bake 10 minutes.
10. Remove breadsticks from oven and lightly coat again with cooking spray. Bake until golden and crisp, about 8 minutes longer.
11. Transfer to a wire rack and cool completely. Repeat with remaining dough.

Nutritional information
Each serving (2 breadsticks) provides 90 calories; 2 g fat; 0 g saturated fat; 0 g trans fat; 4 g protein; 16 g carbohydrates; 0 g fibre and 40 mg sodium.

• For added crunch and flavour, add very finely chopped walnuts to the batter.
• Combine parmesan and another stronger grated cheese, such as pecorino Romano, for a more robust cheese flavour.

Not only do these parmesan breadsticks taste good, they're also potentially good for you.

• Rosemary is believed to offer relief to ailments of the nervous system and is rich in such cancer-fighting compounds as carnosol, rosmanol and a variety of flavonoids. Additional substances in rosemary known to combat cancer include cineole, geraniole and pinene.
• Because rosemary is highly aromatic, be careful not to overuse it or the flavour may overwhelm the breadsticks.

Whether you make these breadsticks as snacks for the big game or because they're ideal for any diet, their crispy texture and cheesy flavour makes them a delicious treat everyone will enjoy.