Light as a feather, these little crisps could not be easier to make. They are delicious with drinks before a meal, or served with a Caesar salad.

100g (4oz) Parmesan cheese
25g (1oz) mature Cheddar cheese
You will need two 5cm (2in) cookie cutters and a large baking tray lined with baking parchment.

Preheat oven to 180C/350F/M4.

Mix the two cheeses together, whizzing them in the chopper.

Place the cookie cutters far apart on the baking tray. This allows for the mix to spread.

Scoop up a tablespoon of grated cheese, level it off and sprinkle into a cookie cutter, using a knife to tickle the cheese out evenly.

Repeat, moving the cutters as you go along, until the cheese mixture is used up.

Place in the oven and bake for 8 minutes. Cool on the tray.

Store in an airtight container, interleaved with paper towel.