Grissini

As we approach the festive season it is safe to say there will be parties, soirees and gatherings a plenty.  First priority must be enticing things to eat (swiftly followed by delectable drinks of course).  Grissini are an easy way to provide tasty but economic nibbly things for people to nibble on.

12oz/300g strong white bread flour

2tsp fast acting dried yeast

0.5 tsp salt

ground black pepper

2floz/60ml milk

5floz/150ml warm water

3tbsp oil

Optional additions:

15 black olives, finely sliced and squeezed in a paper towel to remove excess liquid

pinch cayenne pepper and 3tbsp grated parmesan

herbs or spices

sun dried tomato
chopped walnuts

Pretty much anything will be delicious I am sure!

Mix together the dry ingredients and any herbs or spices you're using.

Add the liquid and knead for five minutes (see here for guidance on kneading).





Add the olives or parmesan and knead for a further five minutes.





Form into a smooth ball and place back in the bowl, cover with a clean tea towel or some oiled clingfilm and leave to rise until doubled in size.







Pre-heat the oven to 190C/gas mark 5.  Turn the dough out of the bowl and knead for one minute.  Split into three, and cover two pieces with a tea towel.  Roll the other piece out to form a rectangle 3-4 mm thick.



It's easier if there isn't too much flour on the work surface, this stops the dough just sliding about as you roll, but remember to keep moving it so that it doesn't completely stick!  Cut into thin strips about 5mm wide, place on a greased tray, repeat with the other two pieces of dough and bake for 15 - 20 mins until golden.





They should be brittle and crisp, with a delicious crunch to them.  Cool on a rack and store in an airtight tin.

Serve with some form of delicious dip, humous or salsa!