Sourdough Cheese & Chilli Grissini
There’s something quietly joyful about shaping dough by hand, especially when it becomes something to share warm, crisp, and full of character. These Cheese-and-Chilli Grissini are just that: simple, tactile, and deeply rewarding. Made with Mrs Kirkham’s Lancashire cheese, they carry a gentle tang and richness, lifted by a subtle chilli warmth. Perfect alongside a summer salad, Grissini make the perfect miniature sandwiches for evening suppers and gatherings of friends. A real treat for tiny hands, served with a bowl of olives, or enjoyed fresh from the oven.
This is a recipe designed to slow things down and invite you in, with no complicated techniques or specialist equipment. Just flour, hands, and a little curiosity.
Sourdough Cheese & Chilli Grissini
Makes 4 hand-crafted batons
Ingredients
- 200g Lovingly Artisan White Rustic Flour
- 120g active sourdough starter (bubbly and ready to use)
- 100g lukewarm water
- 5g fine sea salt
- 80g Mrs Kirkham’s Lancashire cheese, finely grated
- One diced fresh chilli (adjust to taste)
- A drizzle of olive oil
Method
1. Mix the dough
In a bowl, combine the flour, sourdough starter, water, and a drizzle of olive oil. Bring together into a soft dough, then add the salt and gently work it through until fully incorporated.
In a bowl, combine the flour, sourdough starter, water, and a drizzle of olive oil. Bring together into a soft dough, then add the salt and gently work it through until fully incorporated.
2. Light knead
Turn onto your work surface and knead softly for 4–5 minutes until smooth and elastic. The dough should feel supple and slightly tacky.
Turn onto your work surface and knead softly for 4–5 minutes until smooth and elastic. The dough should feel supple and slightly tacky.
3. First rest (bulk fermentation)
Place back into the bowl, cover, and leave to rest for 2–3 hours at room temperature. During this time, give the dough one gentle fold halfway through to build a little strength.
Place back into the bowl, cover, and leave to rest for 2–3 hours at room temperature. During this time, give the dough one gentle fold halfway through to build a little strength.
4. Add the cheese and chilli
Turn the dough out and gently press it flat. Scatter over the Lancashire cheese and chilli flakes, then fold the dough over itself a few times to layer the flavours through.
Turn the dough out and gently press it flat. Scatter over the Lancashire cheese and chilli flakes, then fold the dough over itself a few times to layer the flavours through.
5. Divide and shape
Using a dough cutter, divide into 4 equal portions. Roll each piece under your hands into long, slender batons (around 20–25cm), embracing their natural, rustic form.
Using a dough cutter, divide into 4 equal portions. Roll each piece under your hands into long, slender batons (around 20–25cm), embracing their natural, rustic form.
6. Final proof
Place onto a lined baking tray, cover lightly, and leave to rest for 1–2 hours until slightly puffy.
Place onto a lined baking tray, cover lightly, and leave to rest for 1–2 hours until slightly puffy.
7. Bake
Bake at 200°C (180°C fan) for 18–22 minutes, until golden, crisp, and fragrant, with little pockets of melted cheese.
Bake at 200°C (180°C fan) for 18–22 minutes, until golden, crisp, and fragrant, with little pockets of melted cheese.
A few thoughtful tips
- Begin with a lively starter – A bubbly, recently fed starter will give you the best flavour and lightness.
- Trust the time – Sourdough moves more slowly; let the dough guide you rather than the clock.
- Layer, don’t overwork – Folding the cheese through gently keeps pockets of flavour intact.
- Bake until deeply golden – A little extra colour brings out the nuttiness of the flour and the richness of the cheese.
Four simple batons, shaped by hand, carrying the quiet complexity of sourdough and the unmistakable character of a truly special Lancashire cheese. Perfect for sharing or simply savouring in a quiet moment with something chilled to hand.
Sourdough Cheese & Chilli Grissini
There’s something quietly joyful about shaping dough by hand, especially when it becomes something to share warm, crisp, and full of character. These Cheese-and-Chilli Grissini are just that: simple, tactile, and deeply rewarding. Made with Mrs Kirkham’s Lancashire cheese, they carry a gentle tang and richness, lifted by a subtle chilli warmth. Perfect alongside a summer salad, Grissini make the perfect miniature sandwiches for evening suppers and gatherings of friends. A real treat for tiny hands, served with a bowl of olives, or enjoyed fresh from the oven.
This is a recipe designed to slow things down and invite you in, with no complicated techniques or specialist equipment. Just flour, hands, and a little curiosity.
Sourdough Cheese & Chilli Grissini
Makes 4 hand-crafted batons
Ingredients
- 200g Lovingly Artisan White Rustic Flour
- 120g active sourdough starter (bubbly and ready to use)
- 100g lukewarm water
- 5g fine sea salt
- 80g Mrs Kirkham’s Lancashire cheese, finely grated
- One diced fresh chilli (adjust to taste)
- A drizzle of olive oil
Method
1. Mix the dough
In a bowl, combine the flour, sourdough starter, water, and a drizzle of olive oil. Bring together into a soft dough, then add the salt and gently work it through until fully incorporated.
In a bowl, combine the flour, sourdough starter, water, and a drizzle of olive oil. Bring together into a soft dough, then add the salt and gently work it through until fully incorporated.
2. Light knead
Turn onto your work surface and knead softly for 4–5 minutes until smooth and elastic. The dough should feel supple and slightly tacky.
Turn onto your work surface and knead softly for 4–5 minutes until smooth and elastic. The dough should feel supple and slightly tacky.
3. First rest (bulk fermentation)
Place back into the bowl, cover, and leave to rest for 2–3 hours at room temperature. During this time, give the dough one gentle fold halfway through to build a little strength.
Place back into the bowl, cover, and leave to rest for 2–3 hours at room temperature. During this time, give the dough one gentle fold halfway through to build a little strength.
4. Add the cheese and chilli
Turn the dough out and gently press it flat. Scatter over the Lancashire cheese and chilli flakes, then fold the dough over itself a few times to layer the flavours through.
Turn the dough out and gently press it flat. Scatter over the Lancashire cheese and chilli flakes, then fold the dough over itself a few times to layer the flavours through.
5. Divide and shape
Using a dough cutter, divide into 4 equal portions. Roll each piece under your hands into long, slender batons (around 20–25cm), embracing their natural, rustic form.
Using a dough cutter, divide into 4 equal portions. Roll each piece under your hands into long, slender batons (around 20–25cm), embracing their natural, rustic form.
6. Final proof
Place onto a lined baking tray, cover lightly, and leave to rest for 1–2 hours until slightly puffy.
Place onto a lined baking tray, cover lightly, and leave to rest for 1–2 hours until slightly puffy.
7. Bake
Bake at 200°C (180°C fan) for 18–22 minutes, until golden, crisp, and fragrant, with little pockets of melted cheese.
Bake at 200°C (180°C fan) for 18–22 minutes, until golden, crisp, and fragrant, with little pockets of melted cheese.
A few thoughtful tips
- Begin with a lively starter – A bubbly, recently fed starter will give you the best flavour and lightness.
- Trust the time – Sourdough moves more slowly; let the dough guide you rather than the clock.
- Layer, don’t overwork – Folding the cheese through gently keeps pockets of flavour intact.
- Bake until deeply golden – A little extra colour brings out the nuttiness of the flour and the richness of the cheese.
Four simple batons, shaped by hand, carrying the quiet complexity of sourdough and the unmistakable character of a truly special Lancashire cheese. Perfect for sharing or simply savouring in a quiet moment with something chilled to hand.
