Tuesday, 21 May 2013

Parmesan Thins

Really pleased with the look of these.
These are a delicate little crunch packed with strong flavours. I Didn't want to call these crisps as that usually refers to the plain, baked parmesan shavings. Biscuit sounds all wrong too. These are great as a drinks nibble before dinner. Big umami hit (oooh-mammy!). They're a doddle to make. The only technique-y bit is rolling between silpat or baking parchment. This is only necessary if you want the ultra fine finish. Thicker ones taste good too.

My thanks to @beeeze for the recipe.

Mix 50g plain flour, 75g ground almonds, 40g finely grated parmesan, 30g grated cheddar or some other flavoursome cheese (as opposed to flavourless!) 40g melted butter, 1 egg white, 1 tsp salt, black pepper, some (up to you) finely chopped rosemary or thyme and a big pinch of cayenne. Bring this together to a dough and roll as thin as you dare between two sheets of Silpat or some baking parchment. Silpat comes into its own here. It won't stick. Bake towards the top of a 190°C oven for 9-12 mins. Keep a close eye after 8 mins. Every second counts then (Depeche Mode anyone?). I like mine with a little colour - better flavour. Cut them out while still warm. I used a pizza cutter - less drag.

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