Classy Parmesan Whole Grain Breadsticks

Directions

1. Combine flours and salt in food processor. Add earth balance and pulse until the mixture forms into tiny balls. Then add in cheese and lightly pulse again. Lastly, with the machine running, add in the ice water until the dough forms into a single ball. Take dough out and flatten into a ¼’’ thick rectangle and wrap in plastic. Place in fridge for thirty minutes. Preheat oven to 400 degrees. Line a baking sheet with parchment paper or silpat. Remove the dough from the fridge. With a knife, cut 1/3'' (approx., doesn’t need to be exact) wide strips. Gently roll the strip with your hands in small back and forth motions. It’s very important to be delicate in this step, or the dough will break. I alternated from rolling back and forth and also pressing the dough together with my thumbs and pointer fingers to lengthen the strip.
2. **I found that I liked the thinnest, longest breadsticks the best. They looked the most impressive and delicious. You can also have fun making different shapes! The dough is fairly pliable before the baking process. I’m sure you could do cool designs or initials for kids.
3. Place each strip on the baking sheet, leaving each a bit of room between each strip. Bake straws for about 6 minutes, until the straws are beginning to harden and are golden on the bottom. Then flip each straw and bake for another 2-3 minutes. The straws will harden as they cool, so be careful not to go overboard. Also, the size and width of the straws will dramatically influence the baking time, so be aware! Serve as a snack, appetizer, or side at any meal. Store breadsticks in an airtight container. They should last up to 1 week.