Cheese and Seed Crackers
Servings: 20 crackers
These Cheese & Seed Crackers are a delicious, savoury snack that’s perfect for pairing with dips or enjoying on their own. They’re super easy to make and packed with the goodness of seeds and cheese, making them a wholesome alternative to store-bought crackers.
Ingredients
- 100 g cheddar cheese
- 30 g parmesan cheese
- 70 g butter -chilled and cubed
- 120 g mixed seeds (1 cup) ground (I use 30g each – sunflower, sesame, pumpkin and flax seeds). See tip below.
- 60 g wholemeal spelt flour (½ cup)
- ½ lemon/s -juice
- 1 clove/s garlic
Optional extras
- ½ tsp cayenne pepper -this doesn’t contribute any heat in this cracker though is great for the circulation and digestion, so give it a try.
- ¼ tsp dried rosemary - or any other herb you enjoy
Instructions
- Preheat the oven to 170℃/340°F (fan-forced) and line a large biscuit tray with baking paper.
- Grind the seeds in a food processor. Thermomix 10-15 seconds, speed 8 (make sure you don't over grind them or they will release oils).
- Grate the cheeses either by hand or in your food processor and crush the garlic. Thermomix 10 seconds, speed 5.
- Add all of the ingredients into the processor and mix at a high speed until well combined forming a sticky but firm batter. Thermomix 30 seconds, speed 6.
- Place the mixture onto a sheet of baking paper and roll into a sausage shape approximately 5cm in diameter (about as wide as a regular rice cracker). Place in the fridge for 30 minutes or more, unwrap and then cut into 5mm discs. Place on the lined baking tray.
- Bake for 15 minutes or until they begin to brown. Take care not to overcook as they can become a bit bitter.
- Cool on the tray (they will harden as they cool) then put in an airtight container for up to a week (if they last that long!)
Store
- You can freeze these either uncooked and cut and bake as needed or once baked in snap lock bags or airtight containers.