Makes 30 | prep 40 mins | total time
- 350g strong white bread flour, plus extra for dusting
- 1 tsp salt
- 1 x 7g sachet fast-action dried yeast
- 50g grated Grana Padano or Parmesan
- 100g soft butter
- 200ml whole milk
- 1-2 tbsp flavourings such as sesame seeds, black onion seeds, finely chopped rosemary or thyme
They will keep for a couple of days in an airtight container. If they become too soft, put them in a hot oven for a couple of minutes to crisp up.
- Preheat the oven to 200°C, fan 180°C, gas 6. Put all of the ingredients, apart from the flavourings, into a mixer with a dough hook or into a bowl and use your hands to form a ball of dough. Knead the dough for around 10 minutes in the mixer, or by hand on a floured work surface.
- Pull off pieces of dough the size of a walnut and roll into lengths around 5mm-1cm thick on a clean worksurface. If it is floured they won't roll easily.
- Now add the flavourings: scatter seeds or herbs over the work surface and roll the grissini into them so that they stick.
Tip Try making different shaped grissini such as hearts or plaits – just allow a little more cooking time.
- Place the lengths on baking sheets lined with baking paper and cook in batches for 16-18 minutes or until golden. Leave to cool; store in a tall airtight jar such as a spaghetti jar.