Description

Homemade Gourmet Crackers are a delightful blend of whole grains, dried fruit, and aromatic spices, baked to crunchy perfection. These versatile crackers are perfect for pairing with creamy cheeses like brie, camembert, or soft blue cheeses, making them an excellent choice for entertaining or snacking. Made with wholesome ingredients including whole wheat flour, rolled oats, cranberries, and a fragrant mix of turmeric, cinnamon, and rosemary, they offer a unique and flavorful twist on traditional crackers.

Ingredients

Scale

Wet Ingredients

1 cup / 250 ml milk (any fat % cow’s milk)
¼ cup / 50 g brown sugar, packed
¼ cup plain unsweetened yoghurt (Greek preferred)

Dry Ingredients

½ cup / 75 g plain flour (all purpose)
½ cup / 75 g whole wheat / wholemeal flour
½ tsp baking soda (or 3 tsp baking powder)
¼ tsp salt
1/8 tsp black pepper

Add-ins and Spices

½ cup dried cranberries (or other dried fruit of choice)
½ cup rolled oats (or 1/3 cup more nuts of choice)
¼ cup sunflower seeds (or other seeds or nuts of choice)
½ tsp ground turmeric (optional)
½ tsp cinnamon
¼ tsp nutmeg (or allspice or 1/8 tsp cloves)
¼ tsp dried thyme
1 tsp dried rosemary (or ½ tsp more thyme)

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Instructions

Preheat Oven and Prepare Tin: Preheat your oven to 180°C/350°F. Grease and line a small loaf tin (approximately 21 x 11 x 7 cm) with baking paper to prevent sticking.
Mix Wet Ingredients: In a bowl, whisk together the milk, brown sugar, and plain yoghurt until the sugar dissolves and the mixture is smooth.
Combine Flours and Fruit: In a separate bowl, mix the plain flour, wholemeal flour, and dried cranberries. Use your fingers to break up any large cranberry pieces for even distribution.
Add Remaining Ingredients: Add the rolled oats, sunflower seeds, baking soda, spices (turmeric, cinnamon, nutmeg, thyme, rosemary), salt, black pepper, and the milk mixture to the flour mixture. Stir well until you have a thick batter similar to muffin batter.
Pour and Bake Loaf: Scrape the batter into the prepared loaf tin and bake for about 25 minutes or until a skewer inserted in the center comes out clean.
Cool and Freeze: Transfer the loaf onto a cooling rack and let it cool completely. Then, wrap it tightly in cling wrap and freeze for at least 2 hours or up to 3 months.
Prepare for Slicing: When ready to make crackers, unwrap the frozen loaf and allow it to partially thaw for about 20 minutes so the exterior softens slightly.
Preheat Oven for Drying: Set your oven to 120°C/250°F and position two baking racks—one in the middle and one below.
Slice Thinly: Using a serrated bread knife, slice the loaf into very thin slices approximately 2 mm (1/12”) thick. Arrange the slices on two large baking trays close together, as they will not expand or stick.
Bake to Crisp: Bake the slices for about 50 minutes until they turn a light golden brown. Swap the trays halfway through baking for even crisping.
Cool Crackers: Let the crackers cool on the trays to allow them to harden perfectly so they snap when broken.
Storage and Serving: Store the crackers in an airtight container for up to 4 weeks. They pair wonderfully with creamy cheeses like brie, camembert, or soft blue cheeses for an indulgent snack.

Notes

Note 1: Use a loaf tin around 21 x 11 x 7 cm (8.5 x 4.5 x 3 inches) for the best shape and thickness of the loaf.
Note 2: Freezing the loaf before slicing makes it easier to cut thin, even crackers without them crumbling.
Note 3: The crackers will harden further on cooling, resulting in a delightful crunch.
You can swap dried cranberries for any other dried fruit or increase nuts/sunflower seeds as desired.
Spices can be adjusted or omitted according to preference without major impact on texture.