Pequi breadsticks

Photo credit: J. Camilo
  • By BFN Brazil/Cerratinga


200g of wheat flour (1½ level teacups)
8,5g of baking powder (1½ tsp)
40g of butter (6 level tbsp)
15g of oil (1½ tbsp)
3,5g of salt (3 tsp)
30g of pequi paste (2 level tbsp)
150ml of cold water (1 level teacup)

Preheat the oven at 180 °C. Mix the flour, salt and baking powder together in a bowl. Add the butter, oil and pequi paste and rub the ingredients into the flour using your fingertips to make a light breadcrumb texture where no large lumps remain. Add the cold water a little at a time and knead into a ball. Transfer to a floured surface. Roll the dough out into a 25x20cm rectangle about ½ cm thick. Cut along the rectangle’s length into ½ cm strips. Roll the strips with our hands onto the floured surface until they are 40cm in length. For twisted breadsticks, hold each end of the stick and gently twist in the opposite direction. Arrange the sticks onto two baking trays, making sure they do not touch. Brush lightly with olive oil and sprinkle with salt. Press the points of the breadsticks down onto the baking tray to make sure they remain straight during baking. Cook in the preheated oven until they are firm and golden (approximately 14-18 minutes). Transfer to a wire rack and leave to cool. The breadsticks can be stored in a sealed jar for 2-3 days.


The BFN Project contributes to the implementation of the Convention on Biological Diversity’s Cross-Cutting Initiative
on Biodiversity for Food and Nutrition