Chick Pea / Besan Crackers
I love this place, probably more so, as I only go every 2-3 months. Forget shopping for shoes and handbags amongst a throng of people – this is my special treat, especially as I get to catch up with a friend and fellow Thermomixer! There’s usually a coffee involved too …
Now, I have a special liking for these ‘Chick-Pea noodles’ that are sold in bags of 500g – they’re the crunchy sticks that you often find in Bombay Mix and I usually fish them out, first and foremost, before anyone else gets the chance! ;). They’re a bit salty, so you have to be careful not to just keep on nibbling …
However, on examining the ingredients’ list today, I figured I could have a go at making my own version, with less salt – so duly set about the task. I don’t think the thought would have ever crossed my mind, without the Thermomix … aah, the beauty of this machine!
Anyway, without further ado, I’d knocked out a batch in no time and the Munchkins were already munching in to them. In fact, had to hide them to ensure there were some left for our picnic tomorrow …
So here we go:
Preheat oven to 200°C / 190°C f/forced. Line a baking tray with baking paper and set aside.
Add to TM bowl and mill 30 sec/speed 9. Scrape down sides of bowl:
- 100g dried chick peas
Add and combine 6 sec/speed 6:
- 50g potato flour
- 1 tbsp sesame seeds
- 1/4 tsp chilli powder
- ½ tsp salt (to taste)
Add and mix 6 sec/speed 6, until a stiff dough forms:
- 2 tsp peanut butter
- 70g cold water
Place the dough on a silicone mat and cover with either a sheet of baking paper or some cling wrap and roll out to 1-2mm thickness.
Cut out shapes using a cookie cutter and place on your prepared baking tray. If the dough gets too sticky, roll it up again, sprinkle some GF flour on the mat, then roll out and cut out again until all of the dough has been used.
Bake the crackers for 10 minutes, turning off the oven and leaving them in there to ‘golden’ and harden up for another 5 or so.
Remove, cool and enjoy on their own or with your favourite dip!