It has been a little while since I have participated in a Daring Bakers Challenge. Each month when I see what great things have been prepared by fellow bloggers in response to the challenge, I kick myself for not being better organised, and participating in the event.
Participants were required to bake their own crisps, crackers or flatbread and post the results for all to see. A number of yummy recipe suggestions were given but I wanted to try Grissini bread sticks. I have a lot of Thyme growing in my garden so a Parmesan and Thyme Grissini seemed like the perfect combination.
Naturally if I make a delicious crisp grissini I need something delicious to try with the cracker. I decided to also make a Spicy Chili Aioli as I have an abundance of chilli in the garden at the moment and it seemed the perfect partner to the Parmesan and Thyme flavours.
So here is my contribution to February Daring Bakers Challenge
Parmesan & Thyme Grissini w Spicy Chilli Aioli
- 300g plain flour
- 2 tsp salt
- 75g butter
- 2 tsp dry yeast
- 75g Parmesan cheese
- 150ml warm milk
- 3 tbsp finely chopped fresh Thyme
Put the flour, salt, butter and cheese into a food processor and blitz until it resembles bread crumbs.
Place the crumbs in a bowl and add the chopped Thyme and the yeast. Pour the warm milk over the dry ingredients.
Mix until a dough forms. Cover and leave to stand for an hour in a warm place.
Lightly oil the bench top and knead the dough for 10-15 seconds. Return the dough to its bowl, cover and leave for another hour.
Heat the oven to 130C, roll the dough to a 1cm thickness, cut into strips and then, using your hands, roll each strip into a pencil-like stick.
Bake on a slow heat for about 40 mins or until golden. Rotate the trays as needed. Once cooked leave the grissini to cool in the oven. The will be soft until they have completely cooled.
Spicy Chilli Aioli Ingredients:
- 6 mild Chillies
- 100gm sundried tomatoes
- 100gm salted cashews
- 1 egg yolk
- 6 cloves garlic
- 1 1/2 cups light Olive Oil
- juice 1 lemon
- salt to taste
Place all the ingredients except the oil into a food processor. Combine until reasonably smooth. Start to add the oil slowly whilst the food processor is running.
Continue this process until all the oil is incorporated and the aioli is thick and creamy.
Do you think you would ever make your own cracker? I found this a very quick recipe so I would probably make it again. The only problem I had was that I ate way too many, and the aioli was addictive!
If you participated in this months Daring Baker Challenge join the linky party below the gallery so that everyone can see your dish!