Grissinni

About 300g plain flour
2 tsp fine salt
75g unsalted butter
2 tsp dry instant yeast
75g soft cheese, such as chèvre or gorgonzola, say
150ml warm milk
3 tbsp finely chopped fresh herbs – any that take your fancy (optional)
Put the flour and salt in a bowl, rub in the butter and toss through the yeast. In a separate bowl, break up the cheese into smallish pieces and mix this with the milk and herbs, if using. Pour this into the flour bowl and mix to a soft, sticky dough. Cover and leave to stand for an hour.
On an oiled or floured worktop, lightly knead the dough for 10-15 seconds only, no more. Return the dough to its bowl, cover and leave for another hour.
Heat the oven to 160C (140C fan-assisted)/320F/gas mark 2½. Without using flour, roll the dough to about 1cm thick, cut into strips and then, using your hands, roll each strip into a pencil-like stick. The idea of treating the dough this way is that you won't stress it out too much as you roll it.
Lay the dough sticks on a baking tray lined with nonstick paper and bake for 35-40 minutes, until golden and crisp.