- 180 grams plain flour
- 1 tablespoons mixed dried herbs
- 1 teaspoon dried garlic powder
- 80 grams cold butter, cubed
- 35 grams parmesan cheese, cubed
- 100 grams cheddar cheese or similar, cubed
- 1 teaspoon salt
- 1/2 tmx measuring cup of cold water or 50mls
THE RED WRITING IS WHAT I WOULD DO WITHOUT A THERMOMIX
Preheat oven to 180 degress. Line two baking trays with paper/mat.
Place cheese into thermoix bowl. (Grate Cheese into a bowl)
Blitz on speed 7 until fine.
Place flour, herbs, garlic powder and butter into thermomix. (Place ingredients in a mixmaster/mixer and beat until breadcrumb consistency is formed/ soften butter before adding)
Blitz on speed 7 until a breadcrumb consisteny is formed, approximately 6-8 seconds.
Add cheese and salt to the flour.
Blitz on speed 5 and slowly drizzle in the water through the lid until a dough forms. Approximately 20-25 seconds.
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.
(Continue beating in mixer and slowly add water to the mixture)
Roll out dough until its only 3-4mm thick. Prick all over with a fork.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.Place onto baking trays slightly apart.
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.
Bake for 15-18 minutes or until crisp. Keep an eye on them. Check after 10 minutes. You want them nice and crunchy. Let cool on a wire rack.
Recipe taken from http://www.trtlmt.com.au/cheesy-herb-crackers/