Ingredients:
Shop bought, sliced white bread
1. Lightly toast some shop bought, sliced white bread.
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.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. 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. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
