The method for making these is different to anything I've come across before as the dough is quite wet and isn't really kneaded before being left in the fridge for an hour. It seemed to work quite well although I did have to add quite a bit of flour to the worktop to stop it from sticking when rolling out. I did make a couple of tweaks to the original recipe, I left out the orange zest as I absolutely cannot stand the taste or smell of oranges (sorry orange lovers but you'll never see oranges in a recipe on this blog) and I ended up using more chocolate.
Ingredients - makes lots! (Adapted from the Gü Chocolate Cookbook)
75ml lukwarm water
3 tbsp milk
1 tbsp honey
7g sachet fast action yeast
100g strong white bread flour
75g plain flour
2 tbsp icing sugar
pinch of salt
25g unsalted butter, melted
150g chocolate , I used half white and half dark but choose your favourite
a selection of sugar sprinkles or 50g chopped nuts
- Gently heat the milk in a small pan until lukewarm and then stir in the honey, remove from the heat and sprinkle over the yeast and leave for 5 minutes.
- In a large bowl, combine the flours, sugar and salt, make a well in the centre and pour in the butter along with the water and yeast mixture. Work everything together into a soft dough using your fingers, cover with clingfilm and leave in the fridge for 1 hour.
- Preheat the oven to 180C and remove the dough from the fridge and knead for a minute until smooth. Divide the dough into 2 pieces and roll one piece out on a lightly floured worktop to a rectangle 36 x 16cm and about 4mm thick. Cut into strips 5mm wide and roll them so they look like thin sausages, this is a bit fiddly as the pieces are so small. Repeat with the other piece of dough. Transfer the grissini to a non stick baking tray and leave a little gap between each one, it helps here if you have at least 3 trays and you will probably have to bake in batches. Bake for 12-15 minutes until golden brown then cool on a wire rack.
- When the grissini are cold melt the chocolate in a bain marie and use a pastry brush to coat the grissini, leave about 1/4 of the length uncovered, and then sprinkle with sugar sprinkles or chopped nuts and leave to set on a piece of greaseproof paper.
I'm going to link these up with the Four Seasons Food picnic challenge as these are great for nibbling on.
I'm also linking this post up with the foodie gifts for Christmas challenge as I think a handful of these beautifully wrapped would make an excellent gift for a friend.
Four Seasons Food hosted by Delicieux and Chezfoti