Poppy seed & parmesan crisps

ingredients

• Poppy seed & parmesan crisps

  • 1 1/2 cup flour
  • 110 gram butter
  • 1/4 cup milk
  • 1 cup grated parmesan
  • 1/2 cup grated mild cheese
  • 5 tablespoon iced water
  • 4 tablespoon black poppy seeds

method

• Poppy seed & parmesan crisps

  • 1

    Pulse flour, a pinch of salt and butter in the bowl of a food processor until the mixture resembles breadcrumbs.

  • 2

    Add the milk and cheeses and pulse again. Add the iced water and pulse until the dough comes together in a rough ball. Knead in the poppy seeds.

  • 3

    Halve the mixture and roll into logs. Cover in plastic wrap and leave in the fridge for 2-3 hours until firm.

  • 4

    When logs are firm preheat oven to 160°C fanbake. Using a sharp knife, cut dough into rounds 3-4mm thick and place on a baking tray lined with baking paper. Bake for 10-15 minutes until lightly browned then let cool. The crisps will keep in an airtight container for up to two weeks.

notes

Flavour variation: To make cheddar & walnut crisps: substitute the mild cheese and parmesan in poppy seed & parmesan crisps with 1 cup grated vintage cheddar and ½ cup grated parmesan. Substitute the poppy seeds with 2/3 cup finely chopped walnuts.