Like posh Mini Cheddars, these little rounds of cheesy goodness will transport you back to your childhood. I like to serve them as canapes at parties, but they'd make a great mid-afternoon snack - or you could dish them up after dinner, topped with YET MORE CHEESE. Whyever not.
I like them because they're crumbly and soft in the centre, rather than crispy, so it's a bit more like a cheesy scone than a biscuit. You can use any hard cheese - it doesn't have to be parmesan - but try to choose something salty and tangy, rather than creamy. Top tip: they make a great hangover cure, served with hair of the dog.
Makes 20-25 small crispbreads
Ingredients:
125g salted butter, cubed
140g plain flour
120g parmesan or other hard cheese
Method:
Grate the parmesan. Sieve the flour into a bowl and add the cubes of butter. Rub the two together using your fingers until the mixture resembles breadcrumbs.
Add the grated parmesan, holding back one large tablespoon for topping the crispbreads, and bring together into a dough.
Cover with cling film and chill in the fridge for an hour.
Remove the dough from the fridge and place on a clean, dry surface. Using a rolling pin (and a sheet of greaseproof paper if the dough is sticky), roll it out to a thickness of 1cm.
Preheat the oven to 180C.
Cut out rounds using a 5cm fluted metal cutter (or, if you don't have one, the open end of a skinny glass or small mug) and place on a greaseproof paper-lined baking tray, spaced a few centimetres apart. Sprinkle with the remaining parmesan.
Bake for 15 minutes until crisp and golden. Cool on a wire rack.