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Gorgonzola Grissini
Recipe Submitted By: bakingmad
Bread sticks with a difference! Make ahead and store in an airtight tin for up to 4 days. Perfect to make ahead when entertaining at home
| Preparation Time | 25 minutes |
|---|---|
| Baking Time | 15 minutes |
| Portions | Makes 30-40 grissini |
| Skill Level | Easy |
| Average Rating |  |
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Ingredients
| 450 grams | Allinson Premium White Very Strong Bread Flour |  |
| 2 tbsp | Semolina | |
| 75 grams | Gorgonzola Cheese crumbled | |
| 1 | Lemon rind | |
| 2 tbsp | Chives Chopped | |
| 1 ½ tsp | Salt | |
| 2 tbsp | Billington's Golden Granulated Sugar |  |
| 2 ½ tsp | Allinsons Easy Bake Yeast |  |
| 2 tbsp | Lemon Juice | |
| 4 tbsp | Olive Oil | |
| 225 ml | Water warm |
Method
- Click on the text to highlight the different stages as you go along,
or click the button above to enlarge all text
- Put the flour, semolina, cheese, lemon rind, chives, salt, sugar and yeast into a bowl.
- Mix to a soft dough with the lemon juice, oil and water.
- Turn onto a floured surface and knead for 10 minutes.
- Divide the dough into 30-40 walnut-sized pieces and roll each piece to form very thin sticks about 25cm long. Meanwhile preheat the oven to 200°C/fan 180°C/Gas Mark 6
- Place the sticks 1cm apart on baking sheets that have been oiled and dusted with semolina.
- Bake for 10-15 minutes until crisp and golden. Cool on a wire rack.
Remember to review this recipe at www.bakingmad.com
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Recipe Finder
"Quick and simple to make, no rising so they were in the oven in no time! Great to dip in tonight's fondue, and the rest will keep for tomorrow - if there are any left. Another great recipe from Baking Mad...thanks so much ;)"
30-01-2010 | Author: Bunny123 |