Foodie Friday: Parmesan Crisps

Just before Christmas Magnon  posted about his dear wife making parmesan biscuits.*  We were attending a gathering of a dozen neighbors a few nights later and I thought I would give them a try.  Mine look a little different, they were light and kind of fluffy.  This is essentially a savory pastry.  Being a world recipe the quantities are in weight.  If you love to bake, and you don't have a kitchen scale, buy one.  I have a digital one, that will measure as little as a gram, and as much as about 10 pounds (about 5 kilos.) It easily switches back and forth between ounces and grams, and easily tare weights - resets to zero after an empty bowl is placed on it. It comes in handy for weighing mail and small packages. 

Equal Amounts by weight of 

• Flour
• Butter
• Grated Parmesan (use the real stuff not the crap out of a can.) 

One egg yolk, for every 100 grams (about half a cup) of flour

Seasoning - Mrs. Magnon uses cayenne pepper. 

Method:

Preheat oven to 200C or about 395F.

Put the flour, butter and spices in a food processor, and pulse until it forms a fine meal, add the parmesan and egg yolk(s) and process until well blended.  Cover and chill for a few minutes.  

Roll the pastry out to about 1/4 of an inch thick, and cut into rounds at about the size you want the finished crisps.  Put on a baking tray lined with baking paper. Space about 1/2 an inch apart (they will spread slightly when making.) Bake 10-12 minutes until light gold. Cool and enjoy.  

I made twice the quantity as the recipe Magnon posted. Next time I will add more spice, probably minced chives.  

* Biscuit has an entirely different meaning in the United States, and Crisp has an entirely different meaning in the UK, call them whatever you want.