Feeding the Funky Bunch: Wholemeal Parmesan Cracker Biscuits


In my never ending search for yummy, homemade cracker type foods for my kids I have created these which are a bit of a cross between a cracker and a savoury biscuit. They are very tasty and a healthy option for after school, lunch boxes or with pre-dinner nibblies. They’re good with dip too – I often whip up the herb & garlic dip from the EDC to go on these. 

The dough comes together very quickly and is easy to work with. There’s no need to flour the bench either, it’s not a sticky dough. Try not to over-handle the dough, just push the left-overs together roughly after cutting each lot of cracker biscuits, and roll out again for the next lot. 



Ingredients – Makes approx 36 cracker biscuits

  • 120g cubed parmesan cheese
  • 20g butter
  • 120g plain flour or white spelt flour
  • 120g wholemeal flour or wholemeal spelt flour
  • 1/4 tsp pink salt
  • 1/4 tsp cracked black pepper
  • 110g hot (not boiling) water


  1. Preheat oven 180C
  2. Place parmesan cheese in TMX and blitz 10 sec, Sp 9 & set aside in a separate bowl
  3. Place butter in TMX and melt 50C, 30 sec, Sp 1
  4. Add all other ingredients including parmesan cheese
  5. Mix 5 sec, Sp 7
  6. Knead 2 min
  7. Mixture should look like big breadcrumbs with all flour mixed in, if not scrape down the bowl and knead for a further 30 sec
  8. Tip mixture onto clean bench and push together to form a ball
  9. Roll out to approx 4mm thickness
  10. Cut into shapes as desired – I just use the MC as a round cookie cutter
  11. Place on lined tray
  12. Bake 12-15min until golden
  13. Cool then store in an air tight container

Cracker Biscuit MixtureCracker Biscuit DoughIMG_0698 


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