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Tuesday, 6 July 2010

Breakfast Sticks To Go

2 cups (500 mL) ROBIN HOOD® All Purpose Whole Wheat Flour
2 1/2 tsp (12 mL) baking powder
1/2 tsp (2 mL) baking soda
1/2 tsp (2 mL) salt
1/3 cup (75 mL) butter
1 1/2 cups (375 mL) cheddar cheese, grated
6 slices (6 slices) bacon, cooked crisp and diced
1 tbsp (15 mL) green onion, chopped
1 cup (250 mL) low fat plain yogurt

Combine flour, baking powder, baking soda and salt in mixing bowl. cut in butter with pastry blender until mixture resembles coarse meal. Stir in cheese, bacon and green onion. Mix well. Add yogourt all at once to dry ingredients, stirring to moisten.

Turn out onto lightly floured surface and knead 10 - 15 times to form a smooth dough; mixture will be crumbly at first and comes together when kneaded. Roll out or pat to an 8" (20 cm) square.
Cut in half lengthwise, then cut each half into 6 rectangles. Place on ungreased baking sheet.

Bake at 450ºF (230ºC) for 10 - 15 minutes, or until golden.
Serve warm.

Makes 12

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