These cheese crackers made in our Thermomix are deliciously cheesy with a savoury salty hit. Enjoy with a glass of wine or beer or with some cheese and chutney or savoury jam - see the links below to browse our recipes, if you fancy making your own.
If you don't have a Thermomix and would like to try making this recipe, please scroll down for the Non-Thermomix Instructions I have suggested.
Tip
- 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.
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How to make this Cheese Crackers with or without the Thermomix
Recipe on UK Cookidoo
If you don't have the Cookidoo app for your Thermomix, follow the recipe below:
Ingredients
- 200 g Edam cheese, cut in pieces
- 200 g plain flour
- 120 g 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.
Non-Thermomix Instructions
I'd suggest the recipe can easily be adapted using a grater and stand (food) mixer. My suggestions are as follows:
- Grate the cheese into the stand mixer bowl.
- Add the flour, butter, egg and salt and mix for about 30 seconds until a dough is formed.
- Remove the dough, place it on a long sheet of cling film and shape into a thin log (approx. 40cm 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.
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Cheese Crackers (Thermomix)
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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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