Crispy gluten-free and dairy-free breadstick cookies, perfect for an indulgent snack. The secret to keeping them straight and uniform is using a pasta cutter. Decorated with melted dark chocolate.
Preheat the oven to 180°C fan and prepare a baking tray lined with baking paper.
In a bowl add the flour, baking powder and sugar and mix together.
Add the eggs, oil and a pinch of salt, then start kneading first with a spatula and then with your hands.
Add the plant-based milk and vanilla paste and continue kneading with your hands until you get a soft, non-sticky dough ball.
Roll out the dough to a thickness of about 5 mm.
Trim the edges to get a rectangle, then cut sticks with a pasta cutter or a knife.
Place the sticks on the baking tray and bake on the middle rack for about 10-20 minutes or until golden.
When the cookies are cool, melt the dark chocolate in a bain-marie or in the microwave, being careful not to burn it.
Decorate the cookies directly on the baking tray with the melted chocolate.
Once the chocolate has set, store the cookies in an airtight container.
Pasta cutter
Knife
Store in an airtight container once the chocolate has set.
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