Quick and Easy

Poppy seed & parmesan crisps

These crisps are an easy and tasty addition to a platter or a nice cup of tea in the afternoon. Photography by Jani Shepherd/Gatherum Collectif.
Poppy seed & parmesan crisps recipeJani Shepherd/Gatherum Collectif
30
15M
15M
3H
30M

Ingredients

Method

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.

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.

Note

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