If you luv those expensive gourmet crackers that you buy in the supermarket – like fig and sunflower, or pistachio and raisin – then you will luv this homemade alternative. You get a big box full, it is very easy, and your friends and family will be impressed.
The original recipe comes from a great blog called Recipetineats – subscribe to the newsletter – Nagi has fabulous recipes and gorgeous content.
- 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
Note: I substituted soy milk for cows milk and coconut yoghurt for milk yoghurt and it was fine. I also cut down on the Tumeric and added a bit of cumin – and it was fine.
1. Preheat oven to 180C/350F (all oven types).
2. 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: size does matter here!!
3. Whisk the milk, sugar and yoghurt in a bowl.
4. 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.
5. 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.
6.Unwrap loaf and allow to thaw partially so the outside is not rock hard frozen (around 20 minutes).
7.Preheat oven to 120C/250F (all oven types). Place one shelf in the middle, and another shelf beneath it.
8. 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.
9. Bake for 50 minutes or until they are a light brown, swapping trays halfway.
10. Leave biscuits on tray to cool – they will harden so they snap when you break them. Note: If they are not crisp enough put them back in the oven and cook a little longer.
11.Store in an airtight container for 4 weeks
These are so good – fairly quick to make and go with any topic you like – animal cheese or a plant-based version taste equally good.
A glass of wine, some great company, a story or two – it has the making for a great evening.
Or you can set up a platter for one and turn on the telly for a lovely night in! Enjoy