Topped with Aleppo pepper, wattleseed and black pepper, these speckled sticks are packed full of flavour, wonderfully aromatic and absolutely beautiful.
Aleppo Pepper is one of our favourite ingredients. It adds dramatic colour, aromatic zing and wild smoky heat to anything it is served with.
These grissini can be served as is or wrapped in prosciutto.
Grissini are also delicious with an artichoke dip, ricotta drizzled with honey or a selection of antipasto.
Enjoy with an Aperol spritz!
Or wrap them in our festive twine and give them as delicious, homemade gifts!
2 cups bread or pizza flour, plus extra to dust
1 tsp dried yeast
1½ tsp salt
200 ml lukewarm water
1 tbsp each Aleppo pepper, freshly ground black pepper and ground wattleseed
1 tsp sea salt flakes
2 tbsp extra virgin olive oil, plus extra to brush
Mix to a soft dough, then turn onto a lightly floured surface and knead until the dough is smooth and elastic and springs back when pushed.
Place into an oiled bowl and turn to coat with the oil, cover with plastic wrap and place in a warm place until doubled in size.
Preheat oven to 180°C and line two large oven trays with non-stick baking paper.
Knock back the dough and turn onto a lightly floured surface and knead for 2-3 minutes until smooth and elastic.
Divide the dough in half and then roll out each portion into a rectangle about 8 mm thick.
Use a large sharp knife to cut the dough lengthways into 1.5 cm-wide strips.
Sprinkle the spices and salt over the strips and use your hands to roll each strip into a thin log about 30 cm long.
Place on the lined trays about 1cm apart.
Brush with a little extra oil.
Bake in preheated oven for 35-40 minutes until deep golden and crisp.
Cool on the trays.