At Home: Parmesan crisps

These are the easiest crowd pleasers. I've made them as party nibbles for years, ever since coming home with a scribbled version of the recipe after a day cooking Italian treats at Cucina Caldesi in Marylebone with Giancarlo and Katie Caldesi.

This will take no more than 30 minutes of your time in the kitchen, I promise.


Makes 20 biscuits/crisps.

100g unsalted butter, at room temperature
100g Parmesan cheese, grated
120g self-raising flour
Pinch of cayenne pepper
Pink of black pepper

In a mixing bowl, beat the soft butter and grated cheese until combined. Add the flour, cayenne (to taste), and pepper, and fold in. Roll the dough into a long sausage, wrap in cling film, and chill to harden.

Cut thin discs from the chilled dough sausage, and bake in a 180C oven for 10 mins.

It couldn't be simpler!

OPTION: if you'd like to make them a little snazzier, roll the sausage over a layer of poppy seeds before chilling so that the crisps have a pretty edge when baked.