You can never have too many grissini in life. These babies could single-handedly boost restaurant cocktail sales. Or, made at home, start the party quicker.
about 300g plain flour
2 tsp fine salt
75g unsalted butter
2 tsp dry instant yeast
75g soft cheese, like chèvre or gorgonzola
150ml warm milk
if you like herbs, 3 tbsp finely chopped, any sort
Place the flour and salt in a bowl, rub in the butter and toss through the yeast. Break the cheese into smallish pieces and mix this with the milk and herbs, if using. Pour this in with the flour and mix to a soft sticky dough. Leave the bowl covered for an hour then lightly knead the dough on an oiled or floured worktop for 10 – 15 seconds, no more. Put the dough in the bowl, cover and leave another hour. Heat the oven to 160°C/fan 140°C/320°F/gas 2 1/2. Without using flour roll the dough to about 1cm, and cut strips from it with a knife. This way you don’t stress the dough too much as you roll it out with your hands into pencil-like sticks. Lay them on a tray lined with non-stick paper and bake 35 – 40 minutes until golden and crisp.
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