Grissini

Grissini

By
From
Mark Hix On Baking
Makes
30
Photographer
Jason Lowe

Grissini are great little snacks but the thought of making them – rolling loads of pencil-like sticks of dough – can initially seem daunting. Once you get the hang of the rolling technique however, the process becomes quite therapeutic and satisfying. I like to flavour mine with a few simple ingredients like Parmesan and rosemary but don’t go too mad, as a good delicate grissini is a great snack in its own right.

Ingredients

Quantity Ingredient
1 Pizza bianco, dough only
160g parmesan, finely grated, plus extra for dusting
4 tablespoons rosemary needles, finely chopped
flour, for dusting
fine polenta, for dusting

Method

  1. Preheat the oven to 180°C.
  2. Divide your dough into three equal-sized pieces. Mix one third with the Parmesan and one third with the rosemary, leaving the remaining third plain. Alternatively, keep the dough in one piece, combine the rosemary and Parmesan together in a bowl and add to the dough.
  3. Take small balls of the dough and knead them on a lightly floured table for a minute or so. Roll them into long, thin sticks, about 20–30 cm in length, starting with both your hands in the centre of the dough and moving them apart as you are rolling. (It takes a few to get the hang of it.)
  4. Transfer the grissini to a lightly oiled baking tray. Dust the Parmesan ones with more Parmesan and the plain ones with a little polenta, if you like. Leave to stand for 15 minutes.
  5. Bake for about 15 minutes, or until lightly coloured and crisp. Remove the grissini from the oven and store in an airtight container for up to 2–3 days. Serve as they are or warm through in a low oven before serving.
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