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Savoury Shapes

A white plate filled with savoury shapes from my recipe

I love trying to replicate Arnott’s biscuits. Anytime I think of a biscuit my Mum used to buy from the supermarket, it always seems to have been one from the Arnotts range. If you’ve never had one of these savoury shapes, then you’ve probably never been to an Aussie BBQ or party in the 1980s.

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The crackers come in various flavours; the first was the Arnott’s Savoury Shape. Since then, there have been loads of other flavours to tease our taste buds. Two that come to mind are BBQ and Pizza varieties. Many of us have loved these little bite-sized snacks over the decades. However, just recently, there’s been a bit of pushback from loyal customers. Apparently, some savoury shapes and flavours have changed (shock, horror!). Well, mine have changed as well.

A baking tray with raw savoury shapes ready to go into the oven to bake.

If you came here looking for my old recipe, It’s gone. I still have it, and if you’d like it, ask in the comments below. But seriously, these are much quicker and easier to make. No faffing around making a flavour paste and brushing it on with a pastry brush. I’ve made a few adjustments and added everything into the biscuit. If you want a bigger flavour hit, try the Red Sprinkle I’ve added in the notes section in the recipe card. I think they’re lovely without it, but if you’re serving them on their own, the sprinkle will give them a punch.

Wikipedia tells us that
Over 53 million packets of Shapes are consumed each year in Australia.

Anyway, after seeing a few posts on social media, I decided to give them a shot myself. When you try these, I don’t want you to think of them as any specific flavour. Taste (and enjoy) them for what they are, and I dare you to stop at just one.

A white plate filled with savoury shapes from my recipe

Savoury Shapes

5 from 1 vote

5 stars tells us you love the recipe

These are so quick and easy to make. Whenever you're having a cheese platter you'll want a batch of these. Add the "red sprinkle" and they are very tasty on their own 🙂
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Difficulty Easy
Course Biscuits, Crakers, Party food
Cuisine Australian
Servings 6
Method Thermomix


  • 1 Thermomix


  • 250 g Plain flour
  • 4 g 1 scant tsp baking powder (Not bicarb)
  • 3 g 1 tsp flaked salt
  • 2 g 1/2 tsp paprika
  • 2 g 1 tsp onion powder
  • 2 g 3/4 tsp garlic powder
  • 1 g 1 tsp dried oregano
  • 1 g 1 tsp dried bell pepper flakes
  • 120 g unsalted butter chilled and cut into small cubes
  • 90 g milk full cream works best
  • 30 g tomato paste


Thermomix Guided recipe

  • Want this as a Guided Recipe for Cookidoo? Click here to send it to Cookidoo. After clicking the link, log into Cookidoo and either make or save the recipe. If you want video instructions for adding recipes to Cookidoo, click here.

Start here:

  • Weigh in the dry ingredients: 250 g Plain flour, 4 g baking powder, and 3 g flaked salt to the Thermomix bowl.
  • Weigh the 2 g (3/4 tsp) garlic powder 2 g (1/2 tsp) paprika 2 g (1 tsp) onion powder 1 g (1 tsp) dried oregano 1 g (1 tsp) dried bell pepper flakes into the Thermomix bowl.
  • Add the 120g unsalted cold butter cubes last (as they need to go on top of your dry ingredients)
  • MC In Mix for 6 sec/speed 5
  • Weigh the 90 g milk 30 g tomato paste into the bowl (try to miss the blades)
  • Mix for 8 sec/speed 7 until the mixture resembles crumbled dough.
  • Knead Mode 30 sec
  • Remove the dough onto a clean bench and bring it together by hand.
  • Wrap and chill in the fridge. Preheat the Oven: Preheat your oven to 170°C fan-forced. Line a few baking sheets with baking paper.
  • Roll and Cut the Dough: Roll the dough out on a lightly floured surface to about the thickness of a 10-cent piece. Or, if you own a pasta machine, you can use that. I rolled mine out, starting at 0 and incrementing down until I got to 5 for a nice thin cracker.
  • Use a pastry docker, if available, or a fork to prick holes. Optional: Lightly sprinkle some flaked salt over the top for extra flavour (don’t overdo it), or check my tips below for a more flavourful sprinkle.
  • Shape and Bake: Use a cookie cutter, roller, or knife to cut the dough into your desired shapes. Place the shapes on the prepared baking sheets. In my oven, they take 12 minutes to bake. You're looking for lightly golden. * See notes
  • Allow the shapes to cool on the baking sheet for a few minutes before transferring them to a cooling rack to cool completely and crisp up.


YouTube video


It’s really easy to burn crackers; they’re small and thin. You want to pull them out when they’re showing a touch of colour, not too dark.
They will crisp up on cooling. If your crackers become soft over time, note how long and at what temperature you baked them. Next time, add a little more time.
You can also pop them back in the oven to crisp up if you like. Set the oven to 100°C and give them 5 – 10 minutes until they are dry.
Red sprinkle
  • 1 tablespoon of bell pepper flakes
  • 1/2 tsp flaked salt
  • 1 tsp of sweet paprika
  1. Mix for 10 seconds/speed 10
  2. Sprinkle very lightly over the crackers before baking.

Want to know more?

Got an excess of sourdough starter? Try these sourdough starter crackers 🙂

Or perhaps learn how to make gourmet feta cheese and a wide range of crackers with our online course.

Cheese and crackers


    1. Hi Paula,

      You’re not the only one that has had an issue, I did a bit of investigating and have some tips that might help.

      First, make sure you’re using the Australian Cookidoo 3.0, which is the current version for TM6 owners. If you’re on your phone, try deleting the app and reinstalling it. This has fixed the issue for some people.

      If you’re still having trouble, try using a PC or laptop and open Cookidoo in a browser instead of the app on your device.

      Please let me know if any of these suggestions have solved the problem for you. I’d love to make sure people have the recipe if they want it. After all, if I’ve inspired you it’s important it works for you.

  1. 5 stars
    I tried these with and without the sprinkle, find these enjoyable, but subtle in flavour without the extra sprinkle. Kinda nice with a dip. But with the sprinkle they become very moreish and hard to stop at one (like potato chips). Good recipe.

5 from 1 vote

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