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STEAM AND FROTH YOUR WAY TO PERFECT MILK
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.