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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 6 |
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A nice savoury cookie that goes well with almost any kind of soup; especially with a tomato based soup or with an autumn vegetable soup. Use fresh parmesan; do not use pre-grated parmesan in a can! If you do not like cumin, you can substitute dried thyme or rosemary. Ingredients:
1 cup parmesan cheese, freshly grated |
1 tablespoon all-purpose flour |
1/2 teaspoon ground cumin |
1/4 teaspoon ground pepper |
Directions:
1. Preheat the oven to 350°F.
2. Gently combine all the ingredients.
3. Cover a baking sheet with a piece of parchment paper.
4. Place a level tablespoon of the mixture into the baking sheet. Pat down to make a 3-inch disc. Repeat with the remaining mixture making sure to space the discs at least 1 inch apart.
5. Bake for 5 to 8 minutes, or until the cheese is bubbling, melted, and the crisps are golden brown in colour.
6. If the crisps are under-baked, the texture is chewy. If the crisps are over-baked, the cheese will taste bitter, so be sure to watch them closely.
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