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Basic recipe: Grissini
Preparation: approx. 30 Min.
Rising time: approx. 1 hour | Baking: approx. 30 min. | Yield: approx. 40 pieces
250 g
All-purpose flour
¾ Tsp
Salt
¼
Block fresh yeast (approx. 10 g),
crumbled
100-150 ml Milk water (½ milk / ½ water),
lukewarm
½ Tbsp
Olive oil
Tip:
• Replace the flour with wholemeal or bread
flour.
• Mix one tablespoon of finely-cut herbs (such
as parsley, rosemary or thyme) with the flour.
• Mix a ½ Tbsp. of spice mix (e. g., curry,
paprika or Raz el Hanout) with the flour.
Per piece: 24 kcal, F 0 g, Carbs 4 g, E 1 g
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1. Blend flour, salt and yeast in a bowl. Add
milk water and oil and knead to a soft
smooth dough. Cover with cloth and, at
room temperature, let rise to double size
which takes about 1 hour.
2. Halve the dough and roll out to rectangular
shape (approx. 25 x 20 cm) on a lightly
floured surface. Roll the Grissini Roller
crosswise over the dough to stamp. Use
a spatula to transfer the dough strips to a
baking tray lined with baking paper.
3. Baking: approx. 30 min. in the middle of
the oven preheated to 160 °C (convection).
Remove, allow to somewhat cool down and
break apart. Place the pieces on a grid and
let cool down.
Shelf life: approx. 1 week in a well-sealed tin.
Rosemary grissini
Preparation: approx. 15 Min.
Baking: approx. 30 min. | Yield: approx. 30 pieces
1
Puff pastry, rolled out to
approx. 25 x 42 cm
Flour, for dusting
2 Tbsp
Olive oil
1 bunch
Rosemary, finely chopped
1 Tsp
Fleur de Sel
Tip:
• Use cake or "tarte flambée" dough instead
of puff pastry.
• Replace the rosemary with thyme or parsley.
• Use ½ Tbsp. spice mix (e. g., curry, paprika
or Raz el Hanout) instead of rosemary.
Per piece: 47 kcal, F 3 g, Carbs 4 g, E1 0g
1. On a little flour, roll out dough to approx.
3 mm thickness. Roll the Grissini Roller
crosswise over the dough to stamp. Place
the stamped dough strips with the baking
paper onto the baking tray.
2. Brush the dough with oil and sprinkle with
rosemary and Fleur de Sel.
3. Baking: approx. 30 min. in the middle of
the oven preheated to 160 °C (convection).
Remove, allow to somewhat cool down and
break apart. Place the pieces on a grid and
let cool down.
Shelf life: approx. 1 week in a well-sealed tin.
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