These little wafers make reliably crisp little bases for canapés that you cannot buy, and are quick to make.
With such small quantities of ingredients, exact measurements are important. Use level tablespoons of 15ml, and level teaspoons of 5ml capacity as measures for the ingredients where indicated.
55g (2oz) softened butter
2 tsp caster sugar
1 egg white
½ tsp salt
50g (1¾ oz) plain white flour
2 tbsp grated Parmesan cheese
2 tbsp finely chopped fresh rosemary, or 1 tbsp dried
For best results use warm ingredients.
With an electric mixer/beater (not a food processor) cream the butter and sugar in a bowl until light and fluffy, or beat together with a wooden spoon.
Add the egg white and salt and beat the mixture at a low speed for 5 seconds or until just mixed.
Using a rubber spatula, lightly fold the flour and cheese into the mixture, then the rosemary.
Cover & chill for 30 minutes.
Preheat oven to 200ºC, set to Bake, rack position B.
Place 1cm (½ inch) balls of the mixture on the baking sheet, leaving a leaving space between the biscuits, as they spread. You may need to make these in several batches.
Flatten the balls with the back of the fork dipped in cold water, until the biscuits are thin.
Bake for 6 – 8 minutes. Cool on a wire rack and store in an airtight container.