Savoury Wafers

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 1
Line 2 baking trays with baking paper
Step 2
Place 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 3
Place 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 4
Bake 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.