Our easy Cheesy Thermomix Crackers are always a hit with the family! They’re incredibly quick to whip up, taste great (and they’re really cheap!!).
So move over store-bought crackers, we’ve got something so much more delicious happening here!
You can add any extra herbs or spices to these crackers, but this time we’ve kept them nice and simple with just a little bit of paprika.
To make these crackers you simply grate the cheeses in the Thermomix bowl, add the remaining ingredients and mix together. Then it’s simply a matter of rolling the dough out nice and flat (the thinner the better!) and then cutting into shapes. Pop them into the oven and wait until they’re a lovely golden colour.
Allow them to cool on a wire rack and then store in an airtight container. These are great served with dip and cheese… but they’re also absolutely delicious all on their own. And of course, don’t forget to pop a few into your little ones lunchbox – they’ll love them!!
Cheesy Thermomix Crackers
Print Pin RateIngredients
- 40 g parmesan cheese
- 100 g tasty cheese
- 200 g plain flour
- 1 tsp paprika
- 1/2 tsp salt
- 100 g water
Instructions
- Preheat oven to 180 degrees celsius.
- Place the parmesan and tasty cheeses into the TM bowl.
- Mix on Speed 8 for 10 seconds.
- Add the plain flour, paprika and salt and mix for 10 seconds, Speed 5.
- Slowly add the water and mix for a further 20 seconds, Speed 5.
- Knead on Interval Speed for 1 minute.
- Place one sheet of baking paper on the bench.
- Roll half of the dough into a ball and place onto the baking paper sheet.
- Top with another baking paper sheet.
- Roll the dough out to 2mm thick (the thinner your dough is, the crispier your crackers will be).
- Cut the dough into shapes with a cookie cutter (I used a 4cm serrated edge round cookie cutter).
- Place the dough shapes onto flat baking trays and cook in the oven for 12-15 minutes or until lightly golden (check them after 10 minutes and keep a close eye on them as the cooking time will differ depending on your oven as well as the thickness of the crackers).
- Leave on the baking trays for 5 minutes and then transfer to a wire rack to cool completely.
- Store in an airtight container at room temperature for up to a week.
Comments 14
Will not recommend these biscuits. Very dry and tasteless.
Author
We’re sorry that you didn’t enjoy them Marlene.
I found them a little bland too to be honest, however my kids can’t stop eating them and that’s all that matters to me! Plus it’s a good base recipe to add whatever flavour you like.
These are great for the kids. We made ours into little stars! I think using good quality aged cheeses makes all the difference 🙂
Author
I agree!! Good cheese is always a winner!
I added garlic salt and pecorino cheese to mine and they were fantastic! Great recipe. Thank you!
We’re so glad you enjoyed them!
Great recipe! I made mine into stars, hearts and circles. Good to throw in the freezer and pull out for lunch boxes when needed.
Author
CUTE!!!
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Can you freeze the dough?
Author
Hi Ella, I haven’t actually tried that with this recipe sorry!
These tasted good as I used tasty aged cheese. I rolled them very thin however they were not crunchy – more chewy. This is likely due to the water instead of shortening. Dried out in oven on low heat for a few hours sorted out that.