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.
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. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. 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
