I love the scent that smoked Lapsang Souchong tea can bring to the kitchen! I have experimented with it in creams, in taralli and today I wanted to try it in another recipe: breadsticks. After all, if we want to make a perfect English-style Afternoon Tea, we need to offer treats but also savory snacks and these breadsticks do the trick. Here is my recipe:
- 500 g flour
- 2 teaspoons of smoked Lapsang Souchong tea
- 350 ml of natural mineral water
- half a cube of brewer’s yeast
- 30 g of extra virgin olive oil
- 2 teaspoons brown sugar
- salt and pepper
First prepare the tea by letting the Lapsang Souchong leaves steep until the brew is lukewarm (about 30° C as for pizza). At this point add the sugar and dissolve the brewer’s yeast.
On a work surface, arrange the flour in a heap. In the center pour the tea (without straining so we also give a hint of color) gently and mix so that the flour absorbs the liquid. Finally add the oil and knead until the dough is smooth. Cover with a damp cloth and let rise for about an hour.
After the necessary time has elapsed, adjust the salt and pepper, knead again and take golf ball-sized portions from the dough. Roll it out with your hands to give the classic breadstick shape.
Transfer the breadsticks to a baking sheet covered with parchment paper. Brush them with extra virgin olive oil and bake in a 200° C oven for 15-20 minutes. The surface should be golden brown.