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Parmesan and poppy seed grissini recipe

1 rating

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 strong plain four
25g coarse semolina
1 tsp caster sugar
1 x 7g pack instant dried yeast
2 tbsp olive oil, plus extra for kneading
50g finely grated Parmesan
1½ 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

Preheat the oven to gas 6, 200°C, fan 180°C. In a large bowl, combine the four, semolina, 1½ tsp salt, sugar and yeast. Add the oil and 300ml 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. 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 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