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Crispy Sesame Grissini



Crispy sesame grissini

We love these sesame grissini which can be a part of any antipasto platter or just a simple snack throughout the day. These thin and crispy breadsticks are so easy to make. In this recipe we used combination of plain and corn flours and sesame seeds to flavour them but they can also be rolled in poppy seeds or fennel seeds depending on your tastes.

When shaping grissini, it's up to you how long or thick they will be. We like a bit thicker than the very thin Italian ones, but this recipe will work for either. Make sure the strips of dough are as equal as possible in size so that they bake evenly.

These sesame grissini are going to be a lovely addition to your next gathering - and will disappear fast.





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Crispy Sesame Grissini
Recipe

Crispy sesame grissini

MAKES: 30
COOKS IN: 40 minutes (plus rising time)
DIFFICULTY: Moderate

Ingredients

  • 140 g corn flour
  • 60 g plain flour
  • 1 teaspoon dried yeast
  • 150 ml warm water
  • 1 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon sugar
  • 3 tablespoons sesame seeds

Preparation

  1. Combine in a medium bowl both flours, dry yeast, sugar and salt. Add olive oil and then gradually add warm warm water. Incorporate all ingredients until dough comes together. Then knead the dough by hand for few minutes and shape into a ball, cover and let rest in a warm place for about 30 minutes.

  2. Cut the dough into small pieces and using your hands and working with one at a time, roll out to 15 cm long and 5 mm thick breadsticks. Keep your fingers spread apart while you roll the breadsticks, gently stretching the dough as you roll. Place a sesame seeds on a sheet of kitchen paper and gently roll each stick through it.
     
  3. Place grissini on a baking tray lined with baking paper leaving the space between each as they will rise during the baking. 

  4. Bake in the oven preheated to 180°C for about 13 - 14 minutes or until they are nice and golden brown. 

  5. Allow grissini to cool completely on the baking sheets. Store them in an airtight container for up to two weeks.


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