Parmesan and poppy seed grissini

Parmesan and poppy seed grissini recipe

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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. See method

  • Makes 40
  • 1 hr 15 mins to prepare and 15 mins to cook
  • 42 calories / serving
  • Freezable

Ingredients

  • 350g (12oz) strong plain flour
  • 25g (1oz) coarse semolina
  • 1 tsp caster sugar
  • 1 x 7g pack instant dried yeast
  • 2 tbsp olive oil, plus extra for kneading
  • 50g (2oz) finely grated Parmesan
  • 1 1/2 tbsp poppy seeds

Each serving contains

  • Energy

    180kj
    42kcal
    2%
  • Fat

    1g 2%
  • Saturates

    0g 2%
  • Sugars

    0g 0%
  • Salt

    0.2g 3%

of the reference intake
Carbohydrate 7.1g Protein 1.4g Fibre 0.4g

Method

  1. 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.
  2. 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.
  3. 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.
  4. Combine the Parmesan and poppy seeds and scatter evenly over the dough, pressing it in with a rolling pin.
  5. 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.

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