Pecan Raisin Breadsticks with Maple Cream Cheese Dip

My kids think I'm addicted to making breadsticks. It's not that they're complaining, because they have loved every batch that I've made so far (3 batches in less than a week so I think they could be right about the addiction), and at 8 o'clock on Sunday morning Jack asked if I could make some more. They are so easy to make and don't have the usual kneading and rolling that comes with making other breads. Making breadsticks the Paul Hollywood way just involves mixing the ingredients in a Kitchen Aid, leaving to prove, then slicing and baking. I've made 2 batches of rosemary and garlic breadsticks so far and this time I fancied trying something sweeter. I don't usually add nuts as my children aren't keen but I really wanted to use some pecans and you know what? they love them!

Pecan Raisin Breadsticks

350g Strong White bread flour
7g yeast
3g salt
50g caster sugar
1 tsp Steenbergs mixed spice
1 tsp cinnamon
75ml Olive oil
280ml cold water
200g mix of pecans & raisins (my mix was heavier on the raisins as the kids aren't keen on nuts)
flour & semolina for dusting

• Mix the flour, spices, salt, sugar, yeast, oil and half of the water together in a food mixer
• Add the rest of the water with the motor running and mix for 10 mins on high speed until you get a thick cake like batter, adding more water if necessary
• On a slow speed add the pecans & raisins until combined
• Put dough into a large rectangular plastic food box (lidded)
• Prove for 1 -2 hours, until doubled in size
• Dust the work surface with semolina & flour 
• Prepare a baking sheet by dusting with flour & semolina
• Tip the dough out and sprinkle with more flour & semolina
• Cut the dough gently into strips and as you lay onto the prepared baking sheet stretch them gently
• Bake in a 220 C oven for approx 20 minutes, until browned & crispy

Maple Cream Cheese Dip

equal parts cream cheese & creme fraiche
drizzle of Maple syrup
cinnamon, to taste

• Mix everything together until smooth and creamy

Yes, I know they look like bones!

These didn't have as much 'snap' as the rosemary & garlic breadsticks as the parts with the nuts and raisins were much thicker and therefore softer inside. Even the chewy parts were delicious dipped in the dip though. Now the only problem is which flavour to make next....

I was sent some Steenbergs Mixed Spice to use in my baking as part of The Great Bloggers Bake Off