Parmesan Crumbs

Preparation info

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By Brent Savage

Published 2010

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  • 40 g ( oz) unsalted butter
  • 40 g ( oz) plain (all-purpose) flour
  • 40 g ( oz) finely grated parmesan
  • 10 g ( oz) hazelnuts, roasted and roughly chopped
  • sea salt flakes


Preheat the oven to 160°C (315°F/Gas 2–3). Rub the butter and flour together to form crumbs. Add the parmesan and hazelnuts and knead together to form a dough. Roll out between baking paper to 5 mm (¼ inch) thick. Place on a baking tray, remove the top sheet of paper and bake for 16 minutes or until crisp. Allow to cool. Break to form large crumbs.

These can be made 1 day in advance and stored in an airtight container.