- 250 g Nutty Wheat flour
- 250 g cake flour
- 1 t bicarbonate of soda
- 1 t sea salt
- 4 garlic cloves, chopped
- 30 g cold butter, cubed, plus extra (melted) for brushing
- 2 cups buttermilk
- 1 bunch black seedless grapes
- 50 g walnuts
- 5 fresh rosemary sprigs
Preheat the oven to 190°C.
Place all the dry ingredients in a bowl, then rub the garlic and butter into the dry ingredients using your fingertips. Once the mixture resembles breadcrumbs, add the buttermilk.
Cut the mixture using a butter knife while adding a little water (if necessary) to make a soft, thick dough.
Roll out the dough into a rectangle about ½ cm thick on a lightly floured surface. Cut the dough into 3 cm-wide strips. Twist each strip to make a spiral shape and arrange on a greased baking tray.
Place the grapes, walnuts and rosemary sprigs in the gaps between the spirals of the breadsticks, brush with melted butter and sprinkle with sea salt. Bake for 35 minutes until golden.
“These are delicious with a blue cheese and rocket salad, or served with a cheeseboard.”
First published in the May 2014
issue of TASTE magazine.