Why pay $4 a pack for a tiny pack of grissini when you can make them yourself?
That is what I thought when I saw this recipe in my copy of ‘The Ultimate Christmas Cookbook’ (which according to Amazon is now out of print). I hate having to pay so much for grissini here, especially as I find they are often dry and only taste of salt. So, I decided to have a go at making them myself.
I must admit that mine were a little chunky, but I use the excuse that they hold more dip being the size that they turned out 🙂 If you have more patience then me then I expect you can get yours looking much more dainty.
The white bean dip recipe is from the same book as the grissini and is a tasty alternative to salsa or cheese based dips.
The grissini are best on the day of making, but they will keep for a couple of days in an airtight container (although they do lose their crispiness as time goes by). However, the dip can be made a day in advance if you like.
Ingredients – serves 10-12:
- 1 packet (7g/0.2oz) dried yeast
- 1 teaspoon sugar
- 1 and 1/4 cups lukewarm water
- 4 cups plain (all purpose) flour
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- 1/4 cup olive oil
- 2 teaspoons sea salt flakes
White Bean Dip:
- 400g/14 oz can cannellini beans, drained
- 1/4 cup olive oil
- 2 tbsp lemon juice (from a bottle is fine)
- 2 garlic cloves, crushed
- 1 tbsp finely chopped fresh rosemary
- freshly cracked black pepper, to season
Put the yeast, sugar and water in a small bowl, stir and then cover with cling wrap. Leave in a warm place for 10-15 minutes or until foamy.
Put the flour, herbs and 1 teaspoon of the salt in a large bowl. Stir in the yeast mixture and the oil to form a dough.
Knead until the dough is smooth and elastic (2 minutes using an electric mixer, 8-10 minutes by hand).
Place the dough in a lightly oiled bowl and leave for 1 hour or until doubled in size.
Heat your oven to 230C/210C fan forced/450F and spray 2 baking trays with cooking spray.
Punch down the risen dough and then knead for a minute.
Divide the dough into 24 portions and roll each into a long, thin sausage shape. Place on the prepared baking trays.
Sprinkle with water and then scatter over the remaining salt.
Bake for 15-20 minutes or until golden and crisp.
To make the bean dip, place all the ingredients except the pepper in a food processor and blitz until smooth. Season with pepper to taste.
Serve and enjoy!