It’s always lovely to offer guests crackers that you have made yourself … and these ones are fabulous. Easy to make and adaptable to other flavours that you may like.
These crackers have a very mild flavour so are great served with strong cheeses or dips, and can also be used as a base for serving a strong topping like the pate featured here, as their mild flavour does not compete with the topping.
I have also used rosemary instead of thyme which is delicious; and you can replace the water with other liquids like homemade tomato sauce (great served with cheese) or sweet chili sauce for bit more of a kick (great served with a sundried tomato based cream cheese dip). So the message here is to play around with the flavours and adapt to suit your needs.
If you can’t get fine polenta, buy coarse polenta and mill it for 10 seconds / speed 9 in your Thermomix.
You will get approximately 26 (5cm cutter) to 34 (4cm cutter) biscuits from this mix depending on the size of your cutter.
Polenta and Thyme Savoury Biscuits
It’s always lovely to offer guests crackers that you have made yourself … and these ones are fabulous. Easy to make and adaptable to other flavours that you may like.
These crackers have a very mild flavour so are great served with strong cheeses or dips, and can also be used as a base for serving a strong topping like the pate featured here, as their mild flavour does not compete with the topping.
I have also used rosemary instead of thyme which is delicious; and you can replace the water with other liquids like homemade tomato sauce (great served with cheese) or sweet chili sauce for bit more of a kick (great served with a sundried tomato based cream cheese dip). So the message here is to play around with the flavours and adapt to suit your needs.
If you can’t get fine polenta, buy coarse polenta and mill it for 10 seconds / speed 9 in your Thermomix.
You will get approximately 26 (5cm cutter) to 34 (4cm cutter) biscuits from this mix depending on the size you choose.
Ingredients
Method
- Preheat oven to 180 degrees (fan forced)
- Grease and line a large baking tray with baking paper
- Place all the ingredients into TM bowl and mix 10 seconds / speed 6
- Wrap dough into Glad wrap and refrigerate for 30 minutes
- Remove dough from fridge, lightly dust with plain flour and in-between two sheets of baking paper roll dough to 5mm thickness (if you have a bread mat use that to put the baking paper onto … it will hold it in place whilst you roll out the dough)
- Lift top sheet of baking paper and lightly sprinkle with extra thyme leaves and a little sea salt flakes
- Replace top sheet and roll very lightly to help the thyme and salt stick to the dough
- Using a 4cm or 5cm round or square cutter, cut out biscuits
- With a thin spatula lift each biscuit off the baking paper and place onto baking tray
- Gather leftover dough and repeat process until all the dough has been used up (with these batches do not sprinkle on more salt otherwise the biscuits will be too salty, but continue with the herbs)
- Bake for 10 minutes, turn tray around to ensure even cooking, and bake for a further 8-10 minutes or until light golden brown
- Remove from oven and allow to cool completely before serving
- Keeps well for a week in a sealed container
I am gluten intolerant so I cannot use this polenta recipe. Have you any recipes that only have polenta and no flour?
Hello Rose … thank you for touching base.
I have quite a lot of recipes on the site that are GF, but to be honest it would be difficult for me to go through them all and identify them for you … it would be a matter of you going through the list of recipes that appear in the GF listing under “Special Diets” on the right hand side of the “Recipe” page, and seeing what interests you … if you are looking specifically for a cracker, then I can recommend these three as starters:
https://www.thepassionatepantry.com.au/zaatar-chickpea-crackers/
https://www.thepassionatepantry.com.au/gluten-free-nut-crackers/
https://www.thepassionatepantry.com.au/crunchy-seeded-snaps/
I have had this site up and running for about three years now, and as time has gone on I have tried to remember to click “GF” for the recipes that are GF, but I haven’t always done this from the start so I will have missed some and it is too difficult to work backwards unfortunately … but you learn along the way, and I am always learning!
Hope that helps Rose … cheers Gina