The Spanish Picos Recipe These miniature Spanish breadsticks are made by tying strips of dough in loops and are a great addition to a tapas meal.
Rising time:
1–1 1⁄2 hrs
Ingredients:
1⁄2 quantity grissini dough
1 1⁄2 tbsp sea salt
Method:
1 Roll out the dough to an 8 x 6in (20 x 15cm) rectangle. Cover with a damp kitchen towel and leave to rise in a warm place for 1–1 1⁄2 hours until doubled in size.
2 Preheat the oven to 425°F (220°C). Dust 2 baking sheets with flour. Cut the dough into 16 strips, then cut each strip into half. Take a half strip, loop it, twist the ends in a single knot, and transfer to a prepared baking sheet. Repeat to shape the remaining strips.
3 Lightly brush the loops with water and sprinkle with the sea salt. Bake the loops for 18–20 minutes, until golden and crisp. Let cool as directed.
STORE:
The picos can be kept for 2 days in an airtight container.
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| Spanish Picos Recipe |
