Orange & saffron grissini

Orange & saffron grissini

By
From
Sugar Free
Makes
about 40
Cooking time
60 mins
Photographer
Victoria Wall Harris

Ingredients

Quantity Ingredient
90ml orange juice, warmed
A pinch saffron threads, chopped
10g fast-action dried yeast
200ml warm water
450g plain flour, plus extra for dusting
1 teaspoon fine sea salt
1 orange, finely grated zest
vegetable oil, for oiling and brushing

Method

  1. Combine the juice and saffron in a small bowl and set aside. In another bowl, combine the yeast and warm water and set aside for 5 minutes. In a mixing bowl, combine the flour, salt and zest, then stir in the yeast and saffron mixtures. Bring the dough together, tip onto a floured work surface and knead for 10 minutes. Set aside in a covered, oiled bowl for 20 minutes. On an oiled work surface, stretch the dough into a circle, fold in half then in half again and shape into a ball. Return to the oiled bowl, cover and set aside for 2 hours. Preheat the oven to 200°C. Line 2 large baking sheets with baking paper and flour a chopping board. Punch back the dough, tip onto the board and roll into a rectangle 5mm thick. Cut into 2cm strips and gently roll into pencil shapes. Transfer to the prepared baking sheets, brush with oil and set aside for 20 minutes, bake for 20 minutes, then cool on a wire rack.
Tags:
sugar free
healthy
clean eating
good for you
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