We have gotten right into grissini around here, largely because we are now adding this colourful trio to a client project on request. They are kind of fun to make, the kids will love to help (and eat) and don't stop with these three options, think spinach or powdered greens, beetroot powder for a very Christmassy set of grissini. They do make a pretty fun hostess gift if you pair up a few with a batch of homemade pesto or pate. Or even just pair up with a fabulous cheese from The Cheese Cathedral. Super easy gifting sorted!
We invite you to come join our FREE TRIAL on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
- 300 Grams water
- 1 Teaspoon dry yeast
- 500 Grams Bakers or Strong Flour BUY
- 1 Teaspoon Pink Salt Flakes BUY
- 20 Grams Extra Virgin Olive Oil (EVOO) BUY
- 2 Teaspoons charcoal powder
- 2 Teaspoons Ground Turmeric
- 2 Teaspoons Smoked Paprika
- 1 Tablespoon white sesame seeds
- 1 Tablespoon black sesame seeds
- 1-2 Pinches Pink Salt Flakes BUY
Place water and yeast into the Thermomix bowl. Warm 2 min/37°C/speed 1.
Add flour and salt and combine 6 sec/speed 6. Knead 3 min/Interval/speed 8.
Divide dough into 3 balls. Add charcoal to 1, Turmeric to 1 and Paprika to 1. Hand knead to combine.
Place each ball of dough in an oiled bowl and cover for at least 1 hour to double in size.
When you are ready to roll, preheat oven to 200°C and line 3 baking trays with paper.
Cut off a small piece of the charcoal dough and roll it on top of the white sesame seeds on a bread mat into a long pencil thickness grissini, no longer than the length of your trays. Fill the tray, laying them carefully so they do not touch. Sprinkle with salt flakes.
Continue with the Turmeric dough, rolled in the black sesame seeds and salt. Then the Paprika dough, rolled in only in salt flakes.
Bake 10-12 minutes or until crispy.
Keep in an airtight bag or container and serve with dip, pate, hummus of choice. Also fantastic with a grazing board or platter.