Witch’s broom crackers

Method

1. Line two large baking trays and sprinkle with flour
2. Put the flour, yeast and salt into a large bowl, keeping the yeast and salt separate
3. Make a well in the centre, and slowly pour in 175ml lukewarm water, along with the food colouring, bringing in the dry ingredients from the side with a wooden spoon
4. Once you have a soft, but not sticky, dough, turn onto a lightly floured surface and knead for 8-10 mins, until soft and springy (or use a stand mixer to knead for 5-6 mins)
5. Put in a large, greased bowl then leave in a warm place to rise for 30 mins, or until doubled in size
6. Preheat the oven to 220°C/fan 200°C/gas 7
7. Divide the dough into four, then, working with a quarter at a time, gently stretch into a large rectangle about 20cm x 10cm
8. Divide into eight strips and roll into long thin breadsticks
9. Space apart on the trays, then dust with flour — you should have 32 breadsticks
10. Bake for 12-15 mins, until hard to the touch, then transfer to a wire rack until completely cool
11. To decorate, wrap the cheese strips around the ends of the breadsticks and secure with chives