Go Back
–+ servings
A white plate filled with savoury shapes.

Savoury Shapes

5 from 3 votes

5 stars tells us you love the recipe

becs-table.com.au
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 :-)
Print Recipe Pin Recipe
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

Equipment

  • 1 Thermomix

Ingredients
  

  • 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

Instructions
 

Thermomix Guided recipe

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

Video

Notes

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
Ingredients
  • 1 tablespoon of bell pepper flakes
  • 1/2 tsp flaked salt
  • 1 tsp of sweet paprika
Method
  1. Mix for 10 seconds/speed 10
  2. Sprinkle very lightly over the crackers before baking.