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–+ servings
Cheese crackers in basket with grey towel

Cheese Crackers (Thermomix)

By: Deborah
Deliciously cheesy with a savoury salty hit.   Enjoy with a glass of wine or beer or with some cheese and chutney.
PREP: 15 minutes
Fridge time: 2 hours
COOK: 15 minutes
TOTAL: 2 hours 30 minutes
Servings: 60 crackers
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Ingredients

  • 200 g (7.1 oz) Edam cheese cut in pieces
  • 200 g (7.1 oz) plain flour
  • 120 g (4.2 oz) unsalted butter chilled, cut in pieces
  • 1 egg
  • 0.5 to 1 tsp salt to taste
  • cumin seeds for sprinkling (optional)
  • sesame seeds for sprinkling (optional)
  • poppy seeds for sprinkling (optional)

Instructions

  • Place the cheese in the mixing bowl and grate for 10 seconds/speed 7.
  • Add the flour, butter, egg and salt and mix for 30 seconds/speed 4.
  • Remove the dough from the mixing bowl, place it on a long sheet of cling film and shape into a thin log (approx. 40 cm long, diameter 4cm). Wrap the log in the cling film and refrigerate until firm enough to cut in slices (approx. 2 hours).
  • Preheat oven to 180C fan. Line a baking tray with baking paper and set aside.
  • Cut the dough log in thin slices (3mm thick), place the slices on the prepared baking tray, sprinkle with cumin and/or sesame seeds (if using) and bake for 10 to 15 minutes until golden brown. Allow to cool on a wire rack before serving or storing in an airtight container.

Notes

  • This cheese cracker recipe can easily be adapted if you want to make less or more crackers. 

Cookidoo Tips

  • The cheese cracker dough can be prepared a day or two in advance, or frozen for several weeks, and sliced and baked shortly before serving.
  • Replace edam cheese with any strong-flavoured hard or semi-hard cheese (eg: cheddar).
  • Omit salt in the dough, and sprinkle with coarse salt before baking.
  • Instead of 200g of cheese, grate a total of 250g and reserve 50g for sprinkling on the crackers before baking.
  • Make cheese straws - instead of shaping the dough into a log for slicing, form into a flattened ball and wrap in cling film. Refrigerate for 1 hour, then roll out the dough (3mm thick) between 2 sheets of baking paper and cut it into strips (approx. 10cm x 1.5cm) with a fluted pastry wheel. Bake as directed in the recipe.
 
Recipe on UK Cookidoo
Cheese Crackers
 
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Nutrition

Calories: 40kcal | Carbohydrates: 3g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 10mg | Sodium: 53mg | Potassium: 11mg | Fiber: 0.1g | Sugar: 0.1g | Vitamin A: 82IU | Calcium: 26mg | Iron: 0.2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

KEYWORDS beer, cheese and biscuits, chutney, savoury jam, Thermomix, TM5, TM6, white wine
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