Parmesan and poppy seed grissini recipe
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 hour 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
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Shop ingredientsEach serving contains
- Energy
- 180kJ 42.0kcal
- Fat
- 1g
- Saturates
- 0g
- Salt
- 0.2g
- Sugars
- 0g
of the Reference intake
Carbohydrate 7.1gProtein 1.4gFibre 0.4g
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- Preheat the oven to gas 6, 200°C, fan 180°C. In a large bowl, combine the four, semolina, 1½tsp 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
