Method and arrangement for obtaining a fat-based, extruded / expanded cereal based cracker with salty taste dough. A method of obtaining a salty-flavored fat-coated, extruded / expanded cereal-based biscuit comprising the steps of: - blending in a blender the raw materials used in the base biscuit consisting primarily of an ingredient having a high content starch such as cornstarch, potato, cassava, sorghum or rice or wheat flour, with added ingredients that give the final appearance of the basic cracker, protein sources such as milk powder, whey powder or simple sugars such as sucrose and glucose, salt and colorants, as well as other ingredients for modifying expansion such as calcium carbonate, baking powder (sodium bicarbonate and some acidic agent such as calcium monoacid phosphate) or some dietary fiber； the substrate on which the invention is implemented in an extruder using an insert head that allows strips of expanded material to be obtained - adjusting the thickness of the expanded material strips to a rolling mill and cutting to form cookies - placing the vibrating cookie dispenser in a single plane without overlapping and bringing them to the conveyor belt, the cookies being coated with a spray of grease that makes them waterproof and allows the subsequent application of a high moisture fluid mass (coating mass) and then cooked and cooled on a belt before being packaged.método e disposição para a obtenção de um biscoito extrusado/expandido à base de cereais com cobertura de gordura e massa de sabor salgado. método de obtenção de um biscoito extrusado/expandido à base de cereais com cobertura de gordura e massa de sabor salgado, compreendendo as etapas de:- mistura em um misturador das matérias primas utilizadas no biscoito de base constituídas principalmente por um ingrediente tendo um alto teor de amido como amido de milho, batata, mandioca, sorgo ou farinha de arroz ou trigo, com acréscimo de ingredientes que conferem o aspecto final do biscoito de base
