Homemade Gourmet Crackers
Total Time
1 hour and 30 minutes
Prep Time
15 minutes
Cook Time
1 hour and 15 minutes
Rating
4.99 out of 5 stars
(162)
Ingredients
40 servings
- 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)
- 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
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Preparation
Step 1
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 1).
Step 2
Whisk the milk, sugar and yoghurt in a bowl.
Step 3
In a separate bowl, add plain flour, wholemeal flour and cranberries. Stir – use fingers to break up cranberries if required.
Step 4
Add remaining ingredients, including Spices, plus the milk mixture. It should be a thick batter, like muffin batter (note: batter in video looks slightly thicker because it was standing for a couple of minutes, doesn't affect outcome).
Step 5
Scrape/pour into tin. Bake for 25 minutes or until a skewer inserted into the middle comes out clean.
Step 6
Cool on rack, then wrap in cling wrap and freeze for at least 2 hours, up to 3 months. (Note 2)
Step 7
Unwrap loaf and allow to thaw partially so the outside is not rock hard frozen (around 20 minutes).
Step 8
Preheat oven to 120C/250F (all oven types). Place one shelf in the middle, and another shelf beneath it.
Step 9
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.
Step 10
Bake for 50 minutes or until they are a light brown, swapping trays halfway.
Step 11
Leave biscuits on tray to cool – they will harden so they snap when you break them. (Note 3)
Step 12
Store in an airtight container for 4 weeks (probably ok for longer, I’ve only done 4 weeks). Brilliant served with creamy cheeses like brie, camembert, but soft, creamy blue cheeses is the ultimate pairing!
Step 13
Save recipe for the next time?
