Cracker Biscuits

The other week I tried my hand at making my own rice crackers.  Although they were quite different to the bought ones you can get, I thought they were a very tasty change.

It is also really nice knowing you aren’t eating all those artificial colours and flavours that can sometimes be hiding in the packet biscuits.

So this week I thought I would make some other cracker biscuits.  The good thing about these is you are only limited by your imagination for flavourings.

You can try different grains like quinoa, millet or rye, different toppings like poppy seeds, sesame, garlic granules or different flavoured salts.

Let me know what variations you can come up with – I’d love to see your photos!!



  • 100g chia seeds (or substitute with other grains)
  • 20g sundried tomatoes (not in oil)
  • 200g bakers flour
  • 1 teaspoon salt (or stock concentrate)
  • 120g water
  • 20g salt flakes for topping


Pre heat oven to 180°C

Place chia seeds and sundried tomatoes into thermomix bowl and grind for 30 seconds on speed 9

Add flour, salt and water and knead on interval speed for 1 minute 30 seconds

Take about ¼ of mixture and place on an oiled silicone mat and roll out until approximately 1 – 1.5mm thickness (the thinner you can get them the crispier they will be)

Cut into shapes and place on a baking tray covered in baking paper.  Sprinkle with ¼ of the salt flakes and lightly press them into the dough

Bake in oven for about 15 minutes until golden.  Allow them to cool on a rack which will help them crisp up.

Repeat the process for the rest of the dough mixture (while one is cooking you can be rolling and cutting the next batch)

Serve with one of my yummy dips

Serves: 80 crackers

Approximate calories per serve: 10

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