Guenter’s Crisp Crackers - Thermomix Recipes from Steph

Guenter’s Crisp Crackers

Recipe by Guenter Nichols

Ingredients

Basic Aussie Cracker

200g Bakers Flour

100g Rye Grain

Tbsp poppy or sesame seeds

½ tsp Salt (or to taste)

1 tsp dried yeast.

120g warm water

Greek Style

200g Bakers / plain Flour

100g Rye Grain

20-30g Sun dried tomatoes and/or Olives

½ tsp Salt (or to taste)

1 tsp dried yeast.

120g warm water

Herb Crackers

200g Bakers Flour

100g Rye Grain

Small handful chopped mixed herbs. Basil, Parsley, Rosemary.

½ tsp Salt (or to taste)

1 tsp dried yeast.

120g warm water

Italian Style

300g Bakers Flour

30g Parmesan Cheese

2-3 Sun dried Tomatoes

½ tsp Salt (or to taste)

1 tsp dried yeast.

120g warm water

Method

Grind all grains / parmesan cheese on speed 8-9 for 1 minute.

Add chosen ingredients (fresh herbs) and chop on speed 7 for 10 seconds. (This blends

and mills herbs into a fine dry mix.)

Add remaining ingredients, and mix for 10 seconds on speed 7.

Set lid to closed lid and process for 2 minutes on Interval speed.

Roll portions of dough between two layers of baking paper until thin enough to be

translucent when you hold dough up to the light. Either score with a pizza cutter or cut

shapes with cookie cutters. MC is good cracker size.

Bake at 190˚C for 10-15 mins until tan brown. Leave in oven with oven turned off to cool in

order to fully crisp the crackers

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