- 1 whole head garlic
- olive oil, for drizzling
- sea salt, to taste
- 50 g butter, melted, plus extra for brushing
- 1½ cups flour, plus extra for dusting
- 2 t sugar
- 1½ t baking powder
- ½ t salt
- ½ cup milk
- 100 g celery
Preheat the oven to 180ºC.
Using a sharp knife, cut off the top of the garlic head and place on a baking tray. Drizzle with a little olive oil and sprinkle with sea salt before roasting for 40 minutes, or until soft and fragrant.
Remove the fleshy garlic cloves from the skins and, using a sharp knife, slice into slivers. Combine 50 g melted butter with the flour, sugar, baking powder and salt, then gradually add the milk to form a soft dough.
Knead on a floured surface for a few minutes, until elastic, then roll out and cut into strips.
Using your hands, roll each strip to form a cylindrical stick. Place on a greased baking tray and brush with the extra melted butter before topping with the roasted garlic slivers.
Bake for 15 to 20 minutes, or until crisp and cooked through.
Run the celery sticks along a grater to create long ribbons then plunge into ice-cold water to curl. Drain on paper towel and combine with sea salt before serving with the garlic breadsticks.
Per serving: 1383.6 kJ, 5.8 g protein, 17 g fat, 41.9 g carbs