Untitled  facebookzinstagramzpinterestz
 
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:

 

Print

Cheesy Herb Crackers


  • Author: The road to loving my Thermo Mixer
  • Prep Time: 40
  • Cook Time: 18
  • Total Time: 58
  • Yield: 60 1x
Scale

Ingredients

  • 180g plain flour
  • 1 tablespoon of dried mixed herbs
  • 1 teas garlic powder, optional
  • 80g cold butter, cubed
  • 35g parmesan cheese, cubed
  • 100g grated cheddar or similar cheese
  • 1 teas salt
  • 12 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.

 

Recent Recipes

JOIN OUR NEWSLETTER

14 Comments

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

    How do you store these, and for how long?

    Louise πŸ™‚

  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 πŸ™‚

  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 πŸ™‚

  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!

Leave A Comment

Recent Recipes