- 500 g flour
- 2 tsp salt
- 2 tsp sugar
- 80 g oil
- 250 g water
- 1 tbsp sea salt
- 1 tbsp sesame seeds
- 1 tbsp poppy seeds
- 1 tbsp fennel seeds
- Garlic powder
- Onion powder
Recipe is created for
TM 5Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
Pre-heat oven to 230degrees. Prepare 2 large trays with non-stick baking paper and lightly sprinkle with flour.
Put flour, salt and sugar to TMX bowl and mix sp6/5secs.
Add oil and water sp6/10secs or until soft, sticky dough is formed. If there is a lot of loose flour in the bottom of the TMX bowl add 1tbsp water at a time and mix until all the four is incorporated.
Turn dough out onto thermomat, floured bench or piece of non-stick baking flour. Shape into a square and then divide into 2.
Roll out dough working from the centre to the edges to create an even layer 3mm thick or thinner (or to desired thickness). If the dough starts to shrinkback as you roll it, let it rest, uncovered, for 5 minutes and continue rolling.
Lightly brush dough with water and sprinkle with desired flavourings.
Cut the dough into cracker-sized rectangles or desired shape using a pizza cutter or sharp knife (please do not use sharp knife on a thermomat).
Transfer crackers to baking sheet using metal dough scrapper or spatula and prick each cracker with a fork a few times to prevent puffing during baking. It's fine to crowd the crackers very close to each other as long as they go into the oven in a single layer.
Bake for 12-15 minutes or until edges are browned. Times may vary depending on your oven and the thickness of the crackers. The thinner the cracker the quicker it will cook. You can remove the crackers as they brown to your liking and continue baking the rest.
Roll out 2nd batch whilst 1st batch in cooking.
Cool on a baking rack and allow to cool completely before storing. Store crackers in an airtight container for 3-5days. The crackers will crisp further as they cool.
This can also be made with 50% wholemeal flour.
These could be made plan with a little sea salt or combine salt with your chosen seeds or flavours eg dried onion, garlic.
If your crackers are a little old and less than crispy lay them on a baking Sheet and put into a 180 degree oven for a few minutes to re-crisp.
To save time I used a pizza cutter. Next time I will try rolling out on a baking sheet and then put that onto the baking tray so I don't have to transfer them.
I made 130 crackers with half batch as I was making smaller crackers for my little ones.
This recipe was adapted from //www.thekitchn.com/how-to-make-crackers-at-home-cooking-lessons-from-the-kitchn-186144
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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