Description
These Homemade Gourmet Crackers are a delightful blend of whole wheat and plain flours combined with a mix of dried cranberries, seeds, and warm spices. Baked into a loaf, then sliced and baked again to crisp perfection, these crackers are perfect for pairing with creamy cheeses like brie, camembert, or blue cheese. They store well and offer a healthy, flavorful snack or appetizer option.
Ingredients
Scale
Wet Ingredients
- 1 cup / 250 ml milk (any fat % cow’s milk)
- ¼ cup / 50g brown sugar (packed)
- ¼ cup plain unsweetened yoghurt (Greek preferred)
Dry Ingredients
- ½ cup / 75g plain flour (all purpose)
- ½ cup / 75g whole wheat / wholemeal flour
- ½ tsp ground turmeric (optional)
- ½ tsp cinnamon
- ¼ tsp nutmeg (or substitute with allspice 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
- 1 tsp baking soda (or 3 tsp baking powder)
Add-ins
- ½ cup dried cranberries (or other dried fruit of choice)
- ½ cup rolled oats (or 1/3 cup nuts of choice)
- ¼ cup sunflower seeds (or other seeds or nuts of choice)
Instructions
- Preheat 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 unsweetened yogurt until well combined.
- Combine Dry Base: In another 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: Incorporate the rolled oats, sunflower seeds, baking soda, spices (turmeric, cinnamon, nutmeg, thyme, rosemary), salt, and black pepper into the dry mixture. Then pour in the milk mixture and stir until you get a thick batter similar to muffin batter.
- Bake the Loaf: Transfer the batter into the prepared loaf tin, smoothing the top. Bake in the preheated oven for 25 minutes or until a skewer inserted into the center comes out clean.
- Cool and Freeze: Remove the loaf from the oven and cool on a wire rack. Once cool, wrap it tightly in cling wrap and freeze for at least 2 hours or up to 3 months to make slicing easier.
- Thaw for Slicing: When ready, unwrap the frozen loaf and let it thaw partially for about 20 minutes until it’s not rock-hard on the outside.
- Prepare for Second Bake: Preheat oven to 120°C (250°F). Position two racks in the oven, one in the middle and one lower down.
- Slice Loaf Thinly: Using a serrated bread knife, slice the loaf into thin pieces about 2 mm (1/12 inch) thick. Arrange the slices closely on two large baking trays; they do not spread during baking.
- Bake Crackers: Bake the slices for 50 minutes or until they turn a light golden brown. Swap the trays halfway through for even baking.
- Cool Completely: Let the crackers cool on the trays; they will harden and snap when broken, giving you a perfectly crisp texture.
- Store: Once cooled, store the crackers in an airtight container. They keep well for up to 4 weeks.
Notes
- You can substitute cranberries with any dried fruit you prefer, and sunflower seeds with other nuts or seeds.
- Partially freezing the loaf makes it easier to slice thinly without crumbling.
- The second longer bake is essential for achieving the perfect crispness and crunch in the crackers.
- These crackers pair wonderfully with soft, creamy cheeses like brie, camembert, and blue cheese.
- You can store the crackers frozen for up to 3 months before slicing and baking.