Cheesy Herb Crackers

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Why not wow your friends with homemade crackers for your next get together instead of store bought? Oh my goodness these are absolutely delicious and if you love a cheesy cracker this is right up your alley! These remind me a lot of cheddar “Shapes”. The flavour will depend on the cheese you use though of course.

I make these regularly now since creating this recipe recently. I make a batch of dough but freeze half for later in the week. Simply thaw for forty five minutes to an hour and then roll, cut and bake. Very simple and a great snack for the lunchboxes or afternoon tea.

They are a nice crispy cracker too. The trick to this is having a thin cold dough going into the oven. So if you want a super crunchy cracker, place your tray of thinly cut out crackers into the fridge for 10-15 minutes prior to baking. I’m lazy though and don’t always do this. The crackers are still delicious.

I make mine into little squares and rectangle shapes but you can use a cutter for this dough. See here for my tips on this.

My other original cracker recipes:

 

Cheesy Herb Crackers
Yields 60
Print
Prep Time
40 min
Cook Time
18 min
Total Time
58 min
Prep Time
40 min
Cook Time
18 min
Total Time
58 min
Ingredients
  1. 180g plain flour
  2. 1 tablespoon of dried mixed herbs
  3. 1 teas garlic powder, optional
  4. 80g cold butter, cubed
  5. 35g parmesan cheese, cubed
  6. 100g grated cheddar or similar cheese
  7. 1 teas salt
  8. 1 - 2 tablespoons of cold water
Instructions
  1. Preheat oven to 180 degrees. Line two baking trays with paper/mat.
  2. Place cheese into tmx bowl.
  3. Blitz on speed 7 until fine.
  4. Set aside.
  5. Place flour, herbs, garlic powder and butter into tmx.
  6. Blitz on speed 7 until a breadcrumb consistency is formed, approximately 6-8 seconds.
  7. Add cheese and salt to the flour.
  8. Blitz on speed 5 and slowly drizzle in the water through the lid until a dough forms. You may not need all the water. Approximately 20-25 seconds.
  9. Wrap dough in cling wrap and place into the fridge to chill for about 20-30 minutes. If in a rush you can skip this step.
  10. Roll out dough until its only 3mm thick. Prick all over with a fork.
  11. Using a pizza cutter cut vertically and horizontally to form squares or rectangles. I do these very roughly. They don't have to be perfect. Or use your favourite cookie cutter.
  12. Place onto baking trays slightly apart.
  13. If you are wanting a super crunchy cracker place the tray into the fridge for 10-15 minutes for the dough to chill. You can skip this step however and still achieve a crunchy cracker.
  14. Bake for 15-18 minutes or until crisp. Keep an eye on them. Check after 10 minutes. You want them nice and crunchy but not burnt.
  15. Let cool on a wire rack.
The Road to Loving My Thermo Mixer http://trtlmt.com.au/
 
By |2017-06-12T11:22:49+00:00March 4th, 2014|Categories: Lunchbox, Savouries|Tags: |14 Comments

About the Author:

Peta
Peta is a mum to three gorgeous and very energetic young boys. She loves everyday food that is achievable for a busy family, and has a passion for involving children in cooking.

14 Comments

  1. Louise Tayler March 17, 2014 at 9:23 am - Reply

    How do you store these, and for how long?

    Louise 🙂

  2. Peta Lee March 17, 2014 at 9:56 am - Reply

    I just store in a glass jar. 1-2 weeks max. They are best eaten in 5-7 days.

  3. Jules April 13, 2014 at 10:57 am - Reply

    Soooooo good! I made with aldi GF plain flour, no garlic and they have worked out brilliantly. Thanks for this recipe!

  4. Belinda July 29, 2014 at 1:23 pm - Reply

    Love the Darth Vader cookie cutter – where did you find this??? My boys would love it!

    • Peta September 3, 2014 at 8:44 pm - Reply

      From an ebay seller. A quick search will produce heaps of sellers 🙂

  5. Toni August 1, 2014 at 2:04 pm - Reply

    Any chance these would work with nuttelex instead of the butter??

    • Peta September 3, 2014 at 8:45 pm - Reply

      Good question! Im not sure sorry as Ive never used Nuttelex. If you try it please let me know how it goes 🙂

  6. Alicia October 7, 2014 at 3:51 pm - Reply

    These are so easy, and so yummy. My 2 year old gobbled them up! Thank you x

  7. Kylie B October 22, 2014 at 1:05 pm - Reply

    Thank you for the fantastic recipe. I whipped these up quicker than expected and was impressed with how great they tasted! I will roll mine thinner next time, I was concerned that I would og too thin but my suggestion to others would be go thin, the thinner ones in my batch were the nicest.

  8. Holly October 22, 2014 at 8:01 pm - Reply

    These are great! The house smells divine when baking them! Tastes exactly like the shapes cheddar biscuits!

  9. amorita October 26, 2014 at 4:39 pm - Reply

    heaps yummy!!! They dont last here, eaten straight from the baking trays!!

  10. Anna November 2, 2014 at 12:32 pm - Reply

    These are delicious. My husband (the chip muncher) said they taste just like cheddar shapes. I used 1 fresh garlic clove instead of garlic powder (as I don’t stock the powder) and whizzed it with the cheese. Thumbs up from us!

  11. Carly November 23, 2014 at 12:37 pm - Reply

    These are amazing!!! I cannot stop eating them. I didn’t have any Parmesan but they still taste fantastic. Reminds me of the cheddar flavoured shapes! This recipe is a keeper!
    P.s. I just made them in a food processor, no thermo mixer here!

  12. Zara January 31, 2015 at 8:15 pm - Reply

    A tune saving idea with this recipe that I’ve found works really well – if you freeze some to use later, roll it into a log shape, then you only need to leave it on the bench for about 10 minutes to soften and you can use a sharp knife to slice it into thin, round biscuits. Pop them straight on to the tray as they are already nicely pre-chilled!

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