|1 dl beetroot juice|
|1 dl water|
|60 g butter|
|1 tsp salt|
|130 g flour|
|3 eggs, each about 60 g|
|50 g landjäger (air-dried, smoked sausage), very finely diced|
|For the dough, bring the beetroot juice, water, butter, salt and black pepper to the boil in a pan. Shoot in the flour and stir vigorously until the mixture comes away from the bottom of the pan and a light crust forms. Allow to cool slightly.|
|Beat the eggs into the mixture a little at a time. Add the landjäger and mix. Put the mixture into a piping bag fitted with a plain Ø 7 mm nozzle and pipe in thin strips widthways on the lined tray. Sprinkle with salt. Put the tray into the cold cooking space. Bake.|
|Hot air humid 180°C for 25 Mins|
Crisp the grissini up in a hot oven for 5 minutes before serving.
2 baking trays
|1 dl||beetroot juice|
|50 g||landjäger (air-dried, smoked sausage)|
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