Parmesan Crisps
- Preparation and cooking time
- Total time
- 10 minutes to stand
- Easy
- Serves 6
Ingredients
- Parmesan Cheese
Method
- STEP 1Prep a baking tray & cover in greaseproof paper.
- STEP 2Put a round former of your choice on the tray & fill with finely grated parmesan
- STEP 3Here is the recipe in full
- STEP 4. Grate the Parmesan finely. (The finest Microplane grater does a good job because it produces thin ribbons, not granules.)
- STEP 52. Put a sheet of greaseproof paper (or a silpat sheet, if you have one) over the back of a baking tray (better to put it over the back than inside the tray, as it is easier subsequently to slide the Crisps off if you don't have to negotiate the rim of the tray at the same time).
- STEP 63. Using a 2" circular pastry-cutter, place the cutter on top of the greaseproof paper and sprinkle a heaped teaspoon of cheese inside the cutter to make a complete disk; make sure the edge of the disk particularly is well covered. (Do NOT press the cheese down into place - it will melt and collapse delicately into itself as it bakes.)
- STEP 74. Move the cutter along, and repeat the process. Continue until the greaseproof paper is covered in cheese disks. Leave a few millimetres between each disk - they don't spread in baking like biscuits do.
- STEP 85. Bake at 175C for 8-10 minutes until golden brown. They start to brown when they stop bubbling, so watch them carefully. When golden brown transfer them to a wire rack to cool and crisp. Store in an air-tight container, and try not to eat too many before you have to serve them to your guests!
- STEP 9Enjoy.