Breadsticks are given a gourmet twist in this recipe by Alyn Williams. Perfect for your little ones snackbox and a weekend treat - why not get creative and arrange into a decorative glass for extra indulgence.
Preheat your oven to gas 4, 180°C, fan 160°C.
Place the bacon onto a baking tray and leave to cook under the grill until crispy on both sides. Remove from the oven and place onto paper towels to drain off any excess. Leave to cool then chop into small pieces and set aside.
Starting with a clean work surface, mix all of the dry ingredients together - create a mound in the shape of a well in the centre.
Mix the yeast and olive oil with 50ml warm water and stir with a spoon until all the yeast has dissolved.
Pour the warm liquid into the middle of the well and start to mix evenly with the flour.
Once you have a ball of dough, start to shape this into a flat disc and then sprinkle the bacon inside. Fold the disc in half and then start to fold into half again. Knead the dough until pliable - you may need a touch more flour if it begins to stick to the work surface. You can get the kids to help out at this point but it may prove a bit of difficulty for little ones.
With the dough now kneaded, cut it into quarters and then cut each quarter into 4 pieces. You should have 16 pieces in total.
Start rolling each dough piece into thin, long breadsticks - lift onto a baking tray carefully.
A great step to get your little ones involved with; brush all the sticks with milk and set aside. Leave in a warm place to rise slightly for approx. 10 minutes.
Place in the oven to cook for 10-12 minutes or until the breadsticks are a golden deep-brown colour.
Remove the breadsticks from the tray and leave to cool on a wire rack. Serve whilst warm.
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For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.