- 280 grams semolina flour
- 280 grams bakers flour, all purpose flour
- 1 level teaspoon salt
- 1/4 litre water, warm
- 80 grams olive oil, extra virgin
- 80 grams parmesan cheese cubed
8Recipe is created for
Place parmesan cheese in TM bowl and mill for 8 seconds speed 8, set aside.
Place flours, salt, water and olive oil into TM bowl and mix for 3 seconds on speed 3.
Set TM on interval speed and knead for 3 minutes .
Remove the kneaded dough from the TM bowl and shape into a large ball. Then cut the ball into 12 equal parts.
Gently rub each ball with a little olive oil, and wrap in thermomat.Allow to rest at room temperature for 1 hour.
While dough is resting, preheat the oven to 220 degrees.
Once resting is completed, place each small ball between two sheets of baking paper and roll into a flat stip of dough, approx. 1/8 inch thick.
Cut each stip of dough into desired shapes using a pizza cutter.
Carefully place shaped dough on paper onto baking tray.
Brush with water and sprinkle with salt and milled cheese.(Other spices or seeds can be used)
Bake for 5 - 8 minutes, until light golden colour and cool.
Describe the preparation steps of your recipe
Parmesan and olive oil crackers
Crackers keep for several weeks in a sealed container.
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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