These days making sandwiches aren’t just about slapping on a spread or stacking pieces of ham and cheese between two slices of bread. There are so many fanciful sandwich making tools that allow us to make really creative and cute sandwiches that come in all sorts of shapes and designs. And with that, we are likely to also end up with a load of bread crusts that seem like such a waste to throw away.
Some peeps probably don’t even like bread skin in the first place because it’s dry and less palatable. But…
…what if you can turn unwanted bread skin into a snacky treat like this? Ok, these don’t even look like leftovers right? In fact, these breadsticks are apt for any meal parties that you may have as they are inexpensive to make, great for sharing and taste pretty awesome too cos’ cinnamon and sugar never go wrong. π
Also, if you have unused stale bread that’s nearing its expiry date or probably has passed it by a day or two (or even longer so long it’s not mouldy), you can use them for this recipe too. Nothing goes to waste. It’s a pretty satisfying treat! π
Cinnamon Sugar Breadsticks Recipe
Ingredients
2 cups day-old wholemeal bread crusts, cut into sticks
50g unsalted butter, melted
1 1/2 tbsp sugar
1/2 tsp ground cinnamon
Instructions
1. Preheat oven to 180 deg C.
2. In a mixing bowl, combine the melted butter and breadsticks and toss thoroughly.
3. Sprinkle the sugar and cinnamon over the breadsticks and toss to ensure every bread stick is well coated.
4. Arrange the breadsticks in a single layer on a baking tray lined with parchment paper.
5. Bake in the middle shelf of the oven for 6-8 minutes till the breadsticks turn a lovely golden brown.
6. Remove the baking tray and set aside to cool for 30 minutes (the breadsticks will crisp up further) before storing in an airtight container.
Note: The amount of sugar and cinnamon depends on your preference so adjust accordingly to what you like. You can also use olive oil to replace the butter as a healthier alternative.
these are yummy!!! I can already tasted the crunch and sweet cinnamon flavor by looking at your post! thanks for sharing – xxx lina
A thoughtful and tasty way to reduce food waste!
Gina
Hi Geri,
Thanks for always sharing these creative, easy n healthy recipes. I loved your blog so much, n find myself always coming here to recreate the recipes you shared
π I just got an oven recently, n have tried a few of the great n fuss free meals that you made in an oven , great meal without all the messy pot clean up .. Thank you for sharing this space !
Regards, Sindy
Hello Sindy, thanks a lot for your kind comments. I’m so glad to know you’re enjoying these recipes I’ve shared. It’s definitely handy to have an oven cos’ there are so many things you can make with it. Personally, I actually like using my oven so much more than anything else cos’ you’re so right – no messy clean up! haha! Have a good day and happy cooking!
Can I ask you what’s the main difference in the oven baking with fan vs without ? I noticed some of your recipes stated baking with fan, but for this breadstick its not stated so its just choosing the normal baking top and bottom function ?
Thanks in advance, m still a noob in learning to cook using the oven n in cooking of course π
Thanks, Sindy
Hi Sindy, yep if I didn’t state it’s with fan then it just means I only used the regular baking function. The fan just helps circulate the heat more evenly and quicker but if you choose to do baking without fan, you’d need to reduce the temperature by about 20 deg C. For example 200 deg C with fan = 180 deg C normal. See the difference? The reason why I didn’t use ‘fan’ in this recipe because it’s advisable to watch over the oven as it doesn’t take long for the bread to crisp up and become charred. Have you tried this recipe?