Crispy Grissini
Make these classic Italian bread sticks as a tasty gift. Give them on their own or combine with the Antipasto Jar (see page XX) for a fab present for a foodie friend.
How long will it take?
2 hours
What’s the serving size?
Makes approximately 24
What do I need?
- 380 g plain or bread flour
- 1 tsp dry instant yeast
- 195 mL warm water
- 60 mL olive oil
- 30 g unsalted butter, melted and cooled slightly
- 1 ¼ tsp table salt
How do I make it?
- Mix all ingredients on low speed using an electric mixer with the dough hook fitted, until well combined, about 2 minutes. Increase speed to medium and mix for a further 5 minutes, then cover bowl with clingfilm and set aside for 1 hour at room temperature.
- Preheat oven to 190C. Line 2 baking trays with baking paper.
- Divide dough into 24 pieces, each weighing approximately 25 grams. Roll each piece into a log about 25-centimetres long and ½-centimetre wide. Lay on baking trays, leaving room between each to allow for expansion when they bake.
- Bake for 20 – 25 minutes or until lightly golden and crisp. Remove from oven and set aside to cool on a wire rack.
TOP TIPS
- You can customise these by brushing with a little olive oil before baking and sprinkling with sesame seeds, poppy seeds, or Parmesan cheese.
- If you’d prefer a shorter or thinner Grissini, roll them out to you desired size, remembering that they will expand a little during baking. Make sure you adjust the baking time if you make them thinner.
- Grissini will keep for up to a week in an airtight container.
