• 40 g (1½ oz) unsalted butter
• 40 g (1½ oz) plain (all-purpose) flour
• 40 g (1½ oz) finely grated parmesan
• 10 g (⅓ 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.