Frico - parmesan crackers with fennel and cumin seeds
With Jo Seagar
I make these in batch-lots on trays baked in the oven but they can also be made in a non-stick frypan or on a silicone sheet on a barbecue plate. A really delicious and easy crispy snack.
2 cups finely shaved or grated parmesan
2 tablespoons cumin seeds
2 tablespoons fennel seeds
Preheat the oven to 180C. Cover 2 large oven trays with non-stick baking paper or silicone sheets.
Combine the grated cheese and seeds, then sprinkle little piles of the mixture in 5 cm circles on the prepared trays, with at least 5 cm between each pile.
Bake until the cheese bubbles and starts to crisp - about 4-5 minutes. Do not let them go too brown - the cheese should just be melted together and bubbly.
Cool for 1 minute, then lift off the tray with a spatula and cool completely on a wire rack. When still hot they can be draped over a rolling pin or bottle to set in a curved shape if desired.
When completely cool, store in an airtight container.
Serve with drinks.
(TX: 19 October 2011)