Ingredients:
Shop bought, sliced white bread
1. Lightly toast some shop bought, sliced white bread.
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2. Cut crusts off, then carefully slice bread in half horizontally, to divide slice into 2 thin slices.
3. Gently rub soft, untoasted side across board, to rub off soft centre and to make toast as thin as possible.
4. Cut each piece of toast in half diagonally. Put triangles on a baking sheet, untoasted side up.
6. Grill under a medium heat, in batches if necessary, until golden. They should curl as they toast. Leave to cool then serve.
7. Store in an airtight container and use within two days.
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White China oval plate, Sophie Conran. Oak chopping board, Lakeland. Pro bread knife, Zwilling J.A. Henckels. Black/white non-slip oven glove, Kuhn Rikon UK. Baking tray, chef's own.
A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.
