- For the Parmesan breadsticks:
- 180 g cake flour
- ½ cup water
- 4 T extra virgin olive oil
- 4 T butter, melted
- 50 g Parmesan, grated
- For the biltong-and-bacon dip:
- 1 T canola oil
- 125 g bacon
- 1 cup cream cheese
- 6 T biltong powder
- 2 t Dijon mustard
Preheat the oven to 180°C.
To make the Parmesan breadsticks, place the flour, water and oil in a mixing bowl and mix using your hands. If the dough is too wet, add extra flour; if too dry, add extra water.
Knead the dough on a clean, lightly floured surface for 10 minutes, then cover with clingwrap and allow to rest for 15 minutes.
After resting, roll out the dough to a thickness of 5 mm. Using a sharp knife, cut out 1 cm-wide strips of dough. Twist and brush with the melted butter, then scatter over the Parmesan.
Place on a greased baking tray and bake for 10 minutes, or until crisp. Serve with the biltong-and-bacon dip.
To make the biltong-and-bacon dip, heat the canola oil in a pan over a medium heat. Roughly chop the bacon and fry until crisp. Drain on kitchen paper. In a food processor, blend the cream cheese, 5 T biltong powder and the Dijon mustard until well combined. Spoon into a serving dish and scatter over the crispy bacon. Garnish with the remaining biltong powder.