Cheese Crackers (Thermomix)

Jump to Recipe Print Recipe

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.

Other Recipes

You might also like to try:

• snacks
• condiments and sauces

Latest Recipes

Recipe on UK Cookidoo

Cheese Crackers

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)

As an Amazon Associate I earn from qualifying purchases, if you click on the links below.

Instructions

1. Place the cheese in the mixing bowl and grate for 10 seconds/speed 7.
2. Add the flour, butter, egg and salt and mix for 30 seconds/speed 4.
3. 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).
4. Preheat oven to 180C fan. Line a baking tray with baking paper and set aside.
5. 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: 

1. Grate the cheese into the stand mixer bowl.
2. Add the flour, butter, egg and salt and mix for about 30 seconds until a dough is formed.
3. 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).
4. Preheat oven to 180C fan. Line a baking tray with baking paper and set aside.
5. 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.

Did you make this recipe?

I’d love to hear how it went…both good and bad!

Please go to the bottom of the page to rate the recipe and/or leave your comments.

It would also be great if you could take a photo and tag Felly Bull on social media, thanks.

Click here to subscribe to receive our free weekly recipe update via email and a copy of our eCookbook.

Cheese Crackers (Thermomix)

Deborah

Recipe on UK Cookidoo

Cheese Crackers

Print Recipe Pin Recipe

Prep Time 15 mins

Cook Time 15 mins

Fridge time 2 hrs

Course Side Dish, Snack

Cuisine british

Servings 60 crackers

Ingredients

  

• 200g Edam cheese cut in pieces
• 200g plain flour
• 120g 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.

 

You might also like to try:

• snacks
• condiments and sauces

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