50g olive oil
2 medium eggs
8g dried rosemary leaves, chopped finely … and …
Four small garlic cloves, chopped finely
To coat before baking (optional)
8g poppy seeds or sesame seeds
1. Pre heat oven to 200°C.
2. You will need a baking tray.
3. Stir together pizza mix, salt and rosemary (if using).
4. Heat water, oil and garlic (if using) until just boiling.
5. Stir in dry ingredients (from step 1).
6. Reduce heat to just simmering and stir the mix vigorously for about 1 minute or until the mixture forms a ball.
7. Remove from heat and cool for 5 minutes.
8. Beat in 1 egg at a time, beating with spoon until smooth. This will form a sort of Choux pastry.
9. Put dough into a heavy-duty resealable food plastic bag and snip one corner off (about 1cm diagonal snip should do it).
10. Twist bag together at the top and squeeze until you are piping the dough through the hole.
11. Pipe thin 20cm strips onto an ungreased baking tray.
12. Sprinkle with seeds, if you wish.
13. Bake for 20 to 25 minutes or until the bottoms are golden and tops are dry.
14. Remove from oven and place on wire cooling rack to cool.
15. These are so scrummy, they’ll probably all get eaten in one sitting. However, they can be stored in an airtight container for up to two weeks. If you’ve kept them longer, they might soften a bit, so can be refreshed by popping in an oven at 200°C for five minutes.