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 adapted version will take no more than 30 minutes of your time in the kitchen, I promise.
- 100g unsalted butter, at room temperature
- 100g Parmesan cheese, grated
- 120g self-raising flour
- Pinch of cayenne pepper
- Pink of black pepper
- 1 tbsp poppy seeds (optional)
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 minutes.
It couldn’t be simpler!
Tip: 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.
Sweet and spicy quinoa salad
Seeded crisp breads
Chinese pork dumplings