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Parmesan and olive oil crackers


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Ingredients

60 piece(s)

Parmesan and olive oil crackers

  • 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
  • 6
    38min
    Preparation 30min
    Baking/Cooking 8min
  • 7
    medium
    Preparation For Thermomix-Users with some experience
  • 8
    Appliance TM 31 image
    Recipe is created for
    TM 31
  • 9
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Recipe's preparation

    Parmesan and olive oil crackers
  1. 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.

     

  2. Describe the preparation steps of your recipe

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Tip

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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