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Grissini


Makes: 30
timePrep time: 40 mins
timeTotal time:
Grissini
Recipe photograph by Dan Jones.

Makes: 30
timePrep time: 40 mins
timeTotal time:

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Nutritional information (per serving)
Calories
123Kcal
Fat
6gr
Saturates
4gr
Carbs
13gr
Sugars
1gr
Fibre
1gr
Protein
3gr
Salt
0.4gr

Katie Caldesi

Katie Caldesi

Katie Caldesi is a food writer who cooks up regional Italian food with her husband Giancarlo at their London bar and restaurant Caffè Caldesi, cookery school La Cucina Caldesi and Bray restaurant Caldesi in Campagna.

See more of Katie Caldesi’s recipes
Katie Caldesi

Katie Caldesi

Katie Caldesi is a food writer who cooks up regional Italian food with her husband Giancarlo at their London bar and restaurant Caffè Caldesi, cookery school La Cucina Caldesi and Bray restaurant Caldesi in Campagna.

See more of Katie Caldesi’s recipes

Ingredients

  • 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

Step by step

Get ahead
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.
  1. 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.
  2. 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.
  3. 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.
  4. 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.

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