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Parmesan & Chive Grissini

prep 30 mins, plus proving cook 15–20 mins
  • 500 g (1 lb) strong white bread flour
  • 2 teaspoons fast-action dried yeast
  • 1 teaspoon salt, plus extra for sprinkling
  • 50 g (2 oz) Parmesan cheese, finely grated
  • 4 tablespoons chopped chives
  • 3 tablespoons olive oil
  • 300 ml (½ pint) hand-hot water
  • semolina, for sprinkling
  • beaten egg, to glaze

Mix together the flour, yeast, salt, cheese and chives in a bowl. Add the oil and measurement water and mix to a dough, adding a dash more water if the dough feels dry.

Knead the dough on a floured surface for 10 minutes until smooth and elastic. Place in a lightly oiled bowl, cover with clingfilm and leave to rise in a warm place until doubled in size.

Sprinkle 2 lightly oiled baking sheets with semolina. Punch the dough to deflate it, then roll out on a floured surface to a 30 x 20 cm (12 x 8 inch) rectangle. Cut across into 1 cm (½ inch) strips, then stretch each one slightly and place on a baking sheet.

Brush with beaten egg and sprinkle with extra semolina. Bake in a preheated oven, 220°C (425°F), Gas Mark 7, for 15–20 minutes until golden. Transfer to a wire rack to cool. Best eaten freshly baked.

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