This sort of cracker has become quite popular on cheeseboards of late and the price at the supermarket is quite hefty. They are very easy to make but do require double baking. SImilar to a biscotti they are baked as a loaf first, then sliced thinly and rebaked to crisp up. Freezing the mini loaves helps with the cutting process. The smaller the loaf, the easier they are to cut .I used a tray that holds 6 mini loaves. The recipe filled 4 of those spots making approximately 50-60 crackers when cut.
The fruit, herbs, spices and nuts can be substituted with any other varieties you desire.
METHOD
- Preheat oven fan forced 180C
- In a bowl mix all ingredients except yoghurt /buttermilk
Add liquid and mix well - Spoon into baking paper lined mini loaf tins
- Bake until golden brown and a skewer inserted comes out clean (25-50 minutes depending on the size of your tin)
- Wrap and Freeze well
- Slice in 2-33mm slices ( this is so much easier when the loaves are still mostly frozen) and lay out on baking paper lined trays
- Preheat oven to 150C fan forced
- Bake until crisp – about 20-30 minutes
- Store in airtight tin
½ c high grade flour
½ c wholemeal flour
¼ c brown sugar
1 t salt
1t baking soda
1t fennel seeds
1 t dried rosemary
1c seeds or nuts of your choice (we used walnuts and sunflower seeds
3/4c dried fruit of your choice (we used cranberries and raisins)
1c yoghurt or buttermilk
