Grissini, or Salt Sticks

The "Queen" cookery books. No.11. bre... · Beaty-Pownall, S · 1904
Source
The "Queen" cookery books. No.11. bread, cakes, and biscuits
Status
success · extracted 4 days ago
Not a recipe
No
Ingredients (3)
alternative dough
Instructions (4)
  1. Cut the dough into strips 1/2in. to 10in. long, and rather thicker than a pencil.
  2. Lay them on a buttered baking sheet.
  3. Dust them well with salt.
  4. Bake till crisp.
Original Text · last edited 4 days ago
Grissini, or Salt Sticks.—Take some light dough, such as is used for Vienna, French, or milk bread; cut this into strips ½in. to 10in. long, and rather thicker than a pencil; lay them on a buttered baking sheet, dusting them well with salt, and bake till crisp. Some people use puff paste, to
Notes
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