Homemade breadsticks are such a grown-up move.
Only the most organized adult takes the time to add homemade breadsticks to an already jam-packed dinner party menu. More importantly, only an adult can resist eating all the breadsticks.
Aussie breadsticks do not apologize for their allure. These brash wands of dough smirk from their buttery throne – glistening with parmesan and Vegemite – daring you to show restraint before the main course arrives. Once you succumb? You’ll be too full for prime rib, too sleepy for Pavlova.
Forget about fitting into anything but elastic.
Unless, of course, you’re one of those adults who can take one trim nibble, lay down the breadstick and casually carry on a conversation for 20 minutes without the Medial Forebrain Bundle (that’s the pleasure seeking part of the brain for those who don’t watch Grey’s Anatomy) going into full on panic mode. I’ve always envied people with such restraint. Those are the real grown-ups.
I’m 36 years old and still waiting.
My husband and daughter? They don’t stand a chance.
What is an Aussie breadstick?
Aussie breadsticks are the worst kind of best. These strips of twisted puff pastry will challenge your adulthood in less than 20 minutes in the oven – hardly enough time to make a realistic plan of resistance. They’re crispy, buttery, and cheesy – but they wouldn’t be from down under if they didn’t have signature Aussie flair – a generous smear of Vegemite. The black, yeasty spread adds malty, salty smack as well as deep umami to the outer crust.
I added a bit of chopped rosemary to green up the flavor, but thyme would do nicely as well.
So, how good are Aussie breadsticks?
I ate three and skipped dinner.
Take that adulthood.
Recipe Copyright Sasha Martin, Global Table Adventure. For personal or educational use only.