Step 1

Preheat oven to 180 degrees celsius.

Step 2

Place the parmesan and tasty cheeses into the TM bowl.

Step 3

Mix on Speed 8 for 10 seconds.

Step 4

Add the plain flour, paprika and salt and mix for 10 seconds, Speed 5.

Step 5

Slowly add the water and mix for a further 20 seconds, Speed 5.

Step 6

Knead on Interval Speed for 1 minute.

Step 7

Place one sheet of baking paper on the bench.

Step 8

Roll half of the dough into a ball and place onto the baking paper sheet.

Step 9

Top with another baking paper sheet.

Step 10

Roll the dough out to 2mm thick (the thinner your dough is, the crispier your crackers will be).

Step 11

Cut the dough into shapes with a cookie cutter (I used a 4cm serrated edge round cookie cutter).

Step 12

Place the dough shapes onto flat baking trays and cook in the oven for 12-15 minutes or until lightly golden (check them after 10 minutes and keep a close eye on them as the cooking time will differ depending on your oven as well as the thickness of the crackers).

Step 13

Leave on the baking trays for 5 minutes and then transfer to a wire rack to cool completely.

Step 14

Store in an airtight container at room temperature for up to a week.