Grissini:
Use the spiral hook to mix all the ingredients together for 4 minutes at low speed until you get a well developed, smooth dough.

Mould the dough into 1 cm strips or any preferable dimesnion.

Wet the strips with water and decorate accordingly.

Bake at 200°C without steam, for 20 minutes, making sure to keep the damper open for the last 5 minutes.

Crackers:

 Use the spiral hook to mix all the ingredients together for 4 minutes at low speed until you get a well developed, smooth dough.

Use a rolling pin to stretch the dough into a 4-5 mm layer.

Wet the dough with water and decorate the surface with Decoration Corn.

Bake at 200°C without steam, for 20 minutes.