• Skip to main content
  • Skip to primary sidebar

Felly Bull

Hungry? Or is your felly bull?!!

  • About
    • Privacy
  • Recipes
    • Beef
    • Bread
    • Breakfast and Brunch
    • Burgers and Sandwiches
    • Chicken and Turkey
    • Chinese
    • Condiments and Sauces
    • Duck
    • Fish
    • Game
    • Indian
    • Italian
    • Lamb
    • Mains
    • Meatballs
    • Mexican
    • Pasta
    • Pies
    • Pizza
    • Pork
    • Rice
    • Seasonings
    • Side Dishes
    • Slow-Cooker
    • Snacks
    • Soups
    • Spanish
    • Starters
    • Vegan and Vegetarian
  • Thermomix
  • Shop
menu icon
go to homepage
subscribe
search icon
Homepage link
  • About
    • Privacy
  • Recipes
    • Beef
    • Bread
    • Breakfast and Brunch
    • Burgers and Sandwiches
    • Chicken and Turkey
    • Chinese
    • Condiments and Sauces
    • Duck
    • Fish
    • Game
    • Indian
    • Italian
    • Lamb
    • Mains
    • Meatballs
    • Mexican
    • Pasta
    • Pies
    • Pizza
    • Pork
    • Rice
    • Seasonings
    • Side Dishes
    • Slow-Cooker
    • Snacks
    • Soups
    • Spanish
    • Starters
    • Vegan and Vegetarian
  • Thermomix
  • Shop
×
Home » Recipes

Cheese Crackers (Thermomix)

Published: Dec 8, 2021 · Modified: Apr 18, 2022 by Deborah · This post may contain affiliate links · This blog generates income via ads · #sponsoredpost · Leave a Comment

Cheese Crackers (Thermomix), 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

Recent New Recipes

  • Cheese Crackers (Thermomix), Cheese Crackers (Thermomix)
    Smoked Haddock, Chorizo and Cheddar Croquettes
  • Cheese Crackers (Thermomix), Cheese Crackers (Thermomix)
    Chilli and Tomato Jam
  • Cheese Crackers (Thermomix), Cheese Crackers (Thermomix)
    Salmon, Prawn and Pea Fishcakes
  • Cheese Crackers (Thermomix), Cheese Crackers (Thermomix)
    Sweet Potato Wedges
Cheese Crackers (Thermomix), Cheese Crackers (Thermomix)

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.
Cheese Crackers (Thermomix), Cheese Crackers (Thermomix)

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), Cheese Crackers (Thermomix)

Cheese Crackers (Thermomix)

Deborah
Recipe on UK Cookidoo
Cheese Crackers
Print Recipe Pin Recipe
Prep Time 15 minutes mins
Cook Time 15 minutes mins
Fridge time 2 hours 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
« Bacon and Cranberry Jam (Thermomix)
Winter Veg Piccalilli »

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

About

Hello!   I’m Deborah and I’m married to David and have 2 lovely step sons.   David and I both love cooking…for ourselves, family and friends.   I’m definitely one of the lucky ones…getting cooked for and we enjoy cooking together.

Read more... →


Free subscription and eCookbook


MOST POPULAR RECIPES

  • Sea Bass with Creamy Lemon Sauce, Sea Bass with Creamy Lemon Sauce
    Sea Bass with Creamy Lemon Sauce
  • Slow-Cooker Korean Pulled Chicken, Slow-Cooker Korean Pulled Chicken
    Slow-Cooker Korean Pulled Chicken
  • Cajun Chicken and Chorizo Pasta, Cajun Chicken and Chorizo Pasta
    Cajun Chicken and Chorizo Pasta
  • Meatball and Mushroom Stroganoff, Meatball and Mushroom Stroganoff
    Meatball and Mushroom Stroganoff
  • Slow-Cooker Chicken and Potato Curry, Slow-Cooker Chicken and Potato Curry
    Slow-Cooker Chicken and Potato Curry
  • Macaroni Cheese, Macaroni Cheese
    Macaroni Cheese
  • Creamy Chicken, Gammon and Leek Pie, Creamy Chicken, Gammon and Leek Pie
    Creamy Chicken, Gammon and Leek Pie
  • Salsiccia con Patate e Pomodori al Forno, Salsiccia con Patate e Pomodori al Forno
    Salsiccia con Patate e Pomodori al Forno

Footer

↑ back to top

About

  • Privacy Policy

Subscribe

  • Sign Up! for emails and updates

Contact us

  • email

As an Amazon Associate I earn from qualifying purchases.

Copyright © 2021 FELLY BULL