Parmesan and Walnut Wafers
Serve these lacy, crisp little wafers with a glass of Prosecco or Champagne.
Recipe by Claire Aldous
Photography by Manja Wachsmuth
From issue #41
Aug. 25, 2015
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
