Grissini - tinkered & riled

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Directions

1. 1

   Preheat oven (electric cooker: 225 °C/circulating air: 200 °C/gas: see manufacturer). Line 1 baking tray with baking paper. Wash rosemary, dab dry, chop needles coarsely. Stir egg yolk and 1 teaspoon cold water.

2. 2

   Unroll the dough and cut it from the narrow side into approx. 18 strips (each approx. 2 cm wide). Cut the strips in half crosswise, brush with egg yolk. Sprinkle half of the dough strips with rosemary.

3. 3

   Lightly roll up all the strips of dough with your fingertips, then lay them on the baking tray so that they rotate. Form the not yet seasoned dough sticks into curls. Brush all the dough pieces with the egg yolk, sprinkle with a little salt.

4. 4

   Sprinkle dough rings with fennel seeds. Bake in the oven for 6-8 minutes.

Nutrition Facts

KCAL
30 kcal

CARBS
5 g

FATS
1 g

PROTEINS
1 g