8 ounces (50 g) strong bread flour (brown or white)
150mL (1/4 pint) warm water
1 teaspoon fast-action yeast
2 1/2 teaspoon salt
1 teaspoon sugar
Measure the flour into a mixing bowl, add the remaining ingredients and mix until the dough is soft, smooth and comes away from the sides of the bowl.
Turn the dough onto a lightly floured work surface and knead for about 2 minutes, adding more flour, if necessary, to prevent sticking.
Return it to the bowl, cover with a damp tea towel, plate or plastic wrap and leave to rise at room temperature until doubled in size, about 1 hour.
Preheat the oven to 375F (190C).
Turn the dough onto the floured surface and knead for a few minutes, adding more flour, if necessary. Divide into 30 small plum-sized pieces. Roll each piece into a long, thin stick using your palms. Cut into smaller sticks, if desired.
Place the sticks on a greased baking sheet and leave in a warm place for a further 20 minutes.
Bake in the oven for about 15-20 minutes. Cool on a baking rack.