Serve these lacy, crisp little wafers with a glass of Prosecco or Champagne.
INGREDIENTS
2 cups finely grated Parmesan
¼ cup walnuts, roasted and finely chopped
METHOD
Preheat the oven to 180˚C.
Combine the cheese and walnuts in a bowl. Sprinkle tablespoonfuls of the mixture in little piles on a lined baking tray, leaving 3 cm between each. Don’t spread the cheese out flat.
Bake for 3-4 minutes until the cheese is bubbling and lightly golden.
Leave to cool on the tray for 1 minute then transfer to a cooling rack.
Repeat with the remaining mixture. When cool, store in an airtight container. Makes 18 wafers
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
Issue 128
This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.