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Cheese and Herb Grissini

Prep time 10 minutes to make the dough, breadstick making time may vary.

Cooks in 15 minutes


350g of white bread flour

7g of dried quick yeast

1tsp salt

200ml milk

50ml olive oil

50g of cheddar or parmesan

Chopped fresh or dried herbs for sprinkling or rolling

Butter or oil for the baking trays

Measure the flour into a mixing bowl and mix in the yeast. Make a well in the centre and add the milk, olive oil and cheese. Mix together through the sticky phase until you have a nice smooth ball to work with. We found that the oil content really helped the dough to be easily workable. Lightly flour your work surface and tear off small pieces of dough to roll into thin snakes around 15cm long and 8mm thick, this will give you classic grissini breadsticks. Place on a greased baking sheet and keep covered with a damp tea towel while you create the rest. Keep the main ball of dough covered either with a damp tea towel, cling film or in a bowl with a lid, this will stop the dough drying out while you work. Have fun and try out lots of shapes if you feel like it. In our family we each seemed to have our own style. My son particularly liked adding the seasoning and completely covering the dough! Even so they all ended up being tasty and we loved sitting at the table together with busy hands creating shapes.

Heat the oven to 180 degrees c and bake for approximately 15 minutes depending on the thickness of your creations. Serve with dips of your choice. We chose sweet potato and smoked paprika alongside pea, ricotta and coriander which worked well. Have fun!