Fig Jam and Lime Cordial

When Small Man was very young, we would give him grissini to chew on whenever he was cranky or out of sorts.  We called them “Grizzle Sticks” and they were indeed very good at soothing the grizzling child.  These aren’t grissini, but they are reminiscent of them.  I found the recipe at Dan Lepard’s Guardian website and modified it to suit the ingredients I had on hand at 7am on a Monday  morning.  They were easy to make and even easier to eat – Pete D declared that between these and the crackers, we’ve just about nailed beer food.  Below is my amended list of ingredients and the methodology is here.

• 100g plain flour
• ½ tsp baking powder
• 1 scant tsp brown sugar
• ½ tsp salt
• ½ tsp Kashmiri chilli powder
• 1 small pinch cinnamon
• 50g organic dark rye flour
• 3 tsp dried oregano
• 50g unsalted butter, softened
• 30g pancetta flat, weighed after the fat was removed, finely chopped or minced in the mini-whizzer
• 50ml cold water

Do try this, it’s a flexible recipe that will lend itself to all sorts of inclusions.  I think I’ll try pecorino or anchovies next time…