Beetroot grissini

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1 dl beetroot juice
1 dl water
60 g butter
1 tsp salt
Black pepper
130 g flour
3 eggs, each about 60 g
50 g landjäger (air-dried, smoked sausage), very finely diced
Coarse-grain salt
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

Tips

Crisp the grissini up in a hot oven for 5 minutes before serving.

2 baking trays

Quantity Ingredient
Black pepper
130 g flour
1 dl beetroot juice
60 g butter
1 tsp salt
1 dl water
Coarse-grain salt
3 eggs
50 g landjäger (air-dried, smoked sausage)

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