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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.
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