- TM 31
Ingredients
Topping
- 1 tsp dried garlic granules
- 1 tsp dried onion flakes
- 1 tsp paprika ground
- 1 tsp Mixed Herbs
- 1/4 tsp ground sumac
- 1 tsp salt
Dough
- 40 g Parmesan cheese, cubed
- 100 g tasty or cheddar cheese, cubed
- 200 g plain flour
- 100 g water cold, may need slightly more or less
- --- olive oil spray
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I'm cooking this todayRecipe's preparation
Preheat oven to 180C.
Place all ingredients into TM bowl and process 10 seconds speed 9. Set aside.
Place the parmesan and the tasty/cheddar chesse into the TM bowl and grate 10 seconds speed 8.
Add the flour and mix 5 seconds speed 5. With the blades spinning on speed 5, slowly pour the water onto the lid. Mix for 20-30 seconds or until a dough starts to form.
Tip out on Thermomat and knead very lightly. Put half the dough aside. Cover with baking paper and roll very thinly. Flip the mat and paper over so the paper is on the bottom. Remove the thermomat and then cut into rectangles. Spread them out a bit and place onto baking tray.
Spray with olive oil spray and sprinkle with topping. Repeat with remaining dough.
Bake for 10-12 minutes at 180C. Cool on cooling racks.
Store in an airtight container.
Topping
Dough
Tip
This is a combination of a couple of other savoury cracker recipes. The thinner you roll the dough, the crunchier they will be.
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
Super easy and yummy, I used the tip about rolling through pasta machine, we cut shapes - stars and flowers but I wouldn't bother next time. Didn't love the flavouring - I like things quite salty but will definitely keep using the cracker base until we find a flavour we like
Delicious 🤤 definitely should have made a double batch!
These are amazing. I did a straight swap for gluten free flour and they worked perfectly! My coeliac 8 yr old is so excited to be able to eat pizza shapes! Thankyou!!!
Great!
Yummy kids loved them
Love them! Used GF flour with no problem!
Great recipe, kids loved them.
These are fantastic. Just a tip, in order to make the crackers really crunchy, pop them in the fridge for 20 minutes, after they've been rolled and cut. Then bake straight from the fridge. Chilling the dough makes them really crunchy.
Fabulous recipe, thank you!
Hi, My family all loved these, thank you. I froze mine so I could just take a few out at a time for lunch box snacks, they went really soft when de-frosted though. Has anyone else tried freezing? How long do they keep crunchy in an airtight container?
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