Today I thought I would make something savoury. After all the Salami days we have been involved in this year, we seem to have an abundance of amazing preserved meat at the moment. Salami, capocollo, prosciutto, yum thank goodness I have a little home food vacuum unit. These cheesy crackers are brilliant.
So rather than go out and buy some crackers I decided to develop a recipe for them. I quite often make lavosh but never really got into making my own crackers. I am going to do a bit of testing, and I have started with these.
So here is a base cracker recipe that I have come up with.
- 1 tsp of black pepper
- 100 g parmesan cheese cubed, (or tasty)
- 150 g wholemeal flour
- 150 g plain flour
- 1 tsp salt
- 100 g butter
- 70 g water
- 2 tsp sweet paprika
Method TM Method by hand
Place the black pepper into the TM bowl and grind on speed 9 for 10 seconds (or longer if you want really fine) then set aside. Grind the pepper in a mortar and pestle or pepper grinder to the consistency you desire.
Add the 100g of cubed parmesan to the bowl and grate on speed 9 for 10 seconds then add the pepper set aside. Use a fine grater to grate your Parmesan cheese, set aside with your pepper
Add 150 g of wholemeal flour and 150 g of plain flour, 1 tsp salt and 100 g butter to the TM bowl and mix on speed 6 for 10 seconds. The mix should look like breadcrumbs now. Add your flours salt and butter to a bowl and rub in till you have the texture of breadcrumbs.
Add the paprika, pepper and cheese and mix on speed 6 for 5 seconds. Add the paprika and cheese/pepper mix and fold in till it is all incorporated throughout the mix.
Lastly, add 50 g of water on speed 6 for approx. 8 seconds. Make a well in the centre and drizzle in the water, start mixing this in with a bowl scraper or if you don’t mind your fingers getting messy use them. Make sure the mix has come together but don’t knead too much, or you will make the mix tough.
The rest of the instructions you can follow the Thermomix method.
Tip the contents out into some cling film and pop in the fridge for about 20 minutes. (this mix can be frozen as well for up to a month)
Preheat oven 15 mins before you want to pop them in. So turn the oven on, in the last 10 minutes of resting time. Once the resting time is up, place your mix onto a floured board or a silicon mat, roll very thin for crispy crackers or a little thicker if you are after more of a biscuit texture.
I use a pasta cutter, but you could use a pizza cutter, knife or cookie cutters to cut out your shapes.
Sprinkle with salt and bake for 20 – 25 mins.
What you are looking for is a golden brown cracker that when cool is a little crisp.
I also tried this recipe enriching the dough by adding two egg yolks and reducing the water to 50 g; your cracker will have a slightly softer crumb. Perfect for canapés. Topped with cream cheese, salmon and cucumber they are a winner.
You can also top these with all sorts of herbs and spices before cooking. Here I have added a little sweet paprika, finely grated parmesan and chilli. Yum.
Wow, they look similar to those shop bought biscuits that say they” put a party on your tongue” but with no added non-food items. I’m testing these to see if they freeze well, to see how long they last and to see if they keep their little crunch, so if you’re interested ask me how they went. 😉