Makes: 36 Garlic Sticks or 48 Twisters Oven: 200 °C / 400 °F
Preparation Time: 1 hour 40 minutes Baking Time: 8 – 10 minutes
Ingredients
| 500 | g | Cake flour ( 4 x 250 ml / 4 cups ) |
| 10 | ml | Salt ( 2 tsp ) |
| 5 | ml | Sugar ( 1 tsp ) |
| 10 | g | Anchor Instant Yeast ( 1 packet ) |
| 300 | ml | Lukewarm water ( ± 1¼ cups ) |
| 45 | ml | Olive oil ( 3 tbsp ) |
| 125 | g | Margarine ( ½ cup ) |
| 10 | ml | Crushed garlic ( 2 tsp ) |
| 5 | ml | Chopped parsley ( 1 tsp ) |
Method
- Mix all dry ingredients together, add the
Anchor Instant Yeast and mix together well. - Add enough lukewarm water to form a soft dough and
knead the dough well until smooth and elastic, about
10 minutes. - Place the dough on a lightly floured surface, cover with
greased plastic and leave to rest for 5 minutes. - Melt the margarine, add garlic and parsley and allow
to cool until lukewarm. - Knock the dough down and divide into 36 equal pieces.
Roll each piece into a strip of about 15 cm. - Dip each into the garlic butter and place onto a baking
tray, slightly apart from each other. - Cover with greased plastic and allow to rise in a warm
place for 15 minutes. - Bake in a preheated oven at 200 °C / 400 °F for
8 – 10 minutes, or until golden brown.
Variation
Follow the steps 1 – 3 for the garlic sticks. Knock the
dough down and roll out into a rectangle. Cut into
5 mm (¼ inch) strips and then cut the dough in half
lengthwise, about 48 strips. Brush the strips with
water and sprinkle with barbeque spice,
herb spice, peri-peri or coarse salt. Twist each strip 3 times and
place next to one another onto a greased baking
tray. Cover with greased plastic and allow to rise in a
warm place, about 10 minutes. Bake in a preheated
oven at 200 °C / 400 °F for 8 – 10 minutes, or
until golden brown.
