- 100g finely grated parmesan
- 2 tsp coarse polenta
- 2 tsp pure maize cornflour
- 2 tsp white rice flour
- 1½ tsp nigella seeds – from health food stores – jet black with an aromatic smoky flavour
- 1 tsp poppy seeds
- 1 tsp sesame seeds
- 2 tsp olive oil
- 1 egg white
Step 1Line 2 baking trays with baking paper
Step 2Place parmesan, polenta, cornflour, rice and seeds into a tray. Stir to combine. Add olive oil and egg white and using your fingers bring together to make a dough.
Step 3Place dough between two sheets of baking paper, flatten it a little, then using a rolling pin roll out the dough thinly. Refrigerate for 15 minutes. Remove top sheet of baking paper and cut dough into irregular shapes with a knife or use pastry cutters to shape. Place wafers on prepared baking trays. Reshape if necessary.
Step 4Bake for 10-12 minutes until golden, swapping baking trays halfway through cooking time. Leave to cool on trays for a few minutes before removing to a wire tray to cool completely.