Homemade Gourmet 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!