300 grams plain flour
200 grams sour cream
100 grams softened butter
2 teaspoons baking powder
1 medium egg
1 teaspoon salt
½ teaspoon smoked paprika
Preparation
Sift the flour with the baking powder and paprika, add salt and mix well, then set it aside. Beat the softened butter with an electric mixer, on high, for a few minutes, then add the egg and continue beating until it comes together. At first it will look as if the egg an butter separated, but after the first minute, it will be blended. Add the sour cream and briefly beat on low, just to combine it.
Switch to a wooden spoon and mix in the flour bit by bit, until the dough starts to come together, then knead with your hands until you get a firm dough that doesn't stick to your hands. Cover the dough with a tea towel and let it sit for about 15 minutes at room temperature.
Generously flour your board, briefly knead the dough and roll it out to about 5 mm (¼-inch) thickness and cut out your mini breadsticks (I used a 1.5x7 cm (½ x 3") cookie cutter). Arrange them on a baking sheet lined with baking paper and bake in a preheated oven, at 200˚C (395˚F) for 8-9 minutes, checking often so they don't burn. Serve warm. Yields 100 mini breadsticks.
