Crisp, light and delicious, these grissini are a real Christmas treat. Instead of Parmesan and poppy seeds, try adding 1 tsp chilli powder and 2 tsp chopped rosemary to the flour mixture.
Preheat the oven to gas 6, 200°C, fan 180°C. In a large bowl, combine the four, semolina, 1 1/2 tsp salt, sugar and yeast. Add the oil and 300ml (1/2 pt) lukewarm water. Mix with clean hands until slightly sticky, but not too wet. Shape into a ball, and then cover and leave to rest for 15 minutes.
Tip out the dough onto an oiled board and knead 10 times. Shape back into a ball, then return to the bowl. Cover and leave to rest for 10 minutes more. Repeat this process twice more, re-oiling the board before kneading.
Halve the dough and roll out each piece to an oblong shape, about 23cm x 30cm (9in x 12in). If the dough springs back, roll it out halfway and leave to rest for a few minutes before continuing.
Combine the Parmesan and poppy seeds and scatter evenly over the dough, pressing it in with a rolling pin.
Using a pizza wheel or sharp knife, cut the dough into 1cm (1/2in) wide strips. Twist the dough at both ends to create a spiralled effect, then transfer to a lightly oiled baking tray. Bake for 15 minutes, or until golden. Leave to cool before storing.
See more Christmas edible gift recipes