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Homemade Gourmet Crackers

Gourmet Crackers

Home Made Fruit and Nut Crackers

These crackers are simple to make and they taste much better. can keep the loaf in the freezer then slice and bake when desired. They taste sweet / savory and are perfect with cheese.

Ingredients

  • 1 cup / 250 ml milk (any fat % cow’s milk)
  • ¼ cup / 50g brown sugar , packed
  • ¼ cup plain unsweetened yoghurt (I used Greek)
  • ½ cup / 75g plain flour (all purpose)
  • ½ cup / 75g whole wheat / wholemeal flour
  • ½ cup dried cranberries (or other dried fruit of choice)
  • 1 tsp baking soda / bi-carb (or 3 tsp baking powder)
  • ½ cup rolled oats   (or 1/3 cup more nuts of choice)
  • ¼ cup sunflower seeds (or other seeds or nuts of choice)

SPICES:

  • ½ tsp ground turmeric (can omit)
  • ½ tsp cinnamon
  • ¼ tsp nutmeg (or All Spice or 1/8 tsp cloves)
  • ¼ tsp dried thyme
  • 1 tsp dried rosemary (or ½ tsp more thyme)
  • ¼ tsp salt
  • 1/8 tsp black pepper

Instructions

  • Preheat oven to 180C/350F (all oven types). Grease and line a small loaf tin with baking paper (mine is 21 x 11 x 7 cm / 8.5 x 4.5 x 3”) (Note
  • Whisk the milk, sugar and yogurt in a bowl.
  • In a separate bowl, add plain flour, wholemeal flour and cranberries. Stir – use fingers to break up cranberries if required.
  • Add remaining ingredients, including Spices, plus the milk mixture. It should be a thick batter, like muffin batter.
  • Scrape/pour into tin. Bake for 25 minutes or until a skewer inserted into the middle comes out clean.
  • Cool on rack, then wrap in cling wrap and freeze for at least 2 hours, up to 3 months.
  • Unwrap loaf and allow to thaw partially so the outside is not rock hard frozen (around 20 minutes).
  • Preheat oven to 120C/250F (all oven types). Place one shelf in the middle, and another shelf beneath it.
  • Use a serrated bread knife to slice thinly – around 2 mm / 1/12” thick (see video). Place biscuits on 2 large baking trays, you can squeeze them in as they won’t expand or stick.
  • Bake for 50 minutes or until they are a light brown, swapping trays halfway.
  • Leave biscuits on tray to cool – they will harden so they snap when you break them. (Note 3)
  • Store in an airtight container for 4 weeks. Brilliant served with creamy cheeses like brie, camembert, but soft, creamy blue cheeses is the ultimate pairing!

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