Parmesan Grissini

IMG_0676These ‘cheese and onion’ breadsticks are terrific for a party.  Unlike the Olive & Tomato breadsticks, these are baked for longer at a cooler temperature to get them really crisp

Makes 40-50


  • 250g Strong White Flour
  • 250g Spelt Flour
  • 10g Fast Action Yeast
  • 6g Salt
  • 1 tbsp Sugar
  • 100g Softened Butter
  • 150ml Full Fat Milk (tepid)
  • 75ml Water
  • 25g Black Onion Seeds (Nigella or Kalonji)
  • 75g Parmesan, finely grated


  • Add the flours, yeast, seed, sugar and salt to a large bowl and mix roughly.
  • Add the butter, water and milk and stir well with a knife to form a rough dough before adding the cheese
  • Start to work the cheese through the dough in the bowl. Leave to stand for 15 minutes, covered with clingfilm
  • Turn out onto a lightly floured board and knead to combine all of the ingredients well.  Knead only for a couple of minutes before returning to the bowl for 30 minutes
  • Stretch & fold then cover again for another 30 minutes
  • Stretch & fold again and cover for final 30 minutes
  • Cut the dough in half,  On a lightly floured surface, take the first half and gently roll into a log snap (this makes the next stage easier)
  • With a rolling pin, roll the dough out into a rectangle about 7mm thick, and no more than 20-25cm wide
  • With a pizza cutter, cut into slices 1cm wide
  • Take each slice and roll gently on the surface to form a stick.  Alternatively, cut each strip in half lengthways, almost to the end, and twist to form a ‘plait’.  Pinch the ends together
  • Place on a baking sheet dusted with semolina or flour.  Bake at 140oC Fan for about 45 minutes, until golden brown and crisp

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