Baking
GOURMET CRACKERS
If you love the gourmet Crackers sold in food shops and supermarkets this is a copycat version of them and they sell in shops for $4-$10 per packet, this recipe is so adaptable to flavours and add ins, the varieties are endless and for about $10 you get to make the equivalent of about 6 packets and the beauty is they keep for over a month in an airtight container, but best of all you don’t have to bake all the crackers at once as the mini loves can be stored in the freezer to be sliced and baked as you need them, the baked loaves can be stored in the freezer for up to 3 months.
They are a slightly sweet but savoury very hard cracker that pair so well with cheese and are perfect for any platter and grazing table or you can just choose to nibble on them plain. I have always made them using gluten free ingredients so everyone can enjoy them and they are loved by all who have tried them.
Some variations that have worked well are Pumpkin Pinenut and Parmesan, Apricot and Macadamia, Black Olive and Italian Herb, Sundried Tomatoes Herbs and Parmesan, Pumpkin and Pistachio, Wattle Seed, Saltbush, but the variations are endless just use the flavours you love.
Gourmet Crackers
Ingredients
- 140 gm Dried Cranberries-Craisins Any dried fruit Apricots, Raisins, Figs etc
- 300 gm Gluten Free Plain Flour You can sub for regular flour
- 55 gm Brown Sugar 1/4 Cup
- 100 gm Flaxseeds
- 35 gm Sunflower Seeds
- 80 gm Pepita's Dried Pumpkin Seeds
- 1/2 tsp Salt
- 2 tsp Bicarb Soda Baking Soda
- 90 gm Honey
- 500 gm Natural or Greek Yogurt, unsweetened
Instructions
- In a heatproof bowl, cover the cranberries or dried fruit with boiling water, drain the water off after 15 minutes.
- Preheat the oven 180C
- Whisk the the sugar, yoghurt and honey in a large bowl.
- Add the flour, seeds, salt, bicarb soda and cranberries, stir until combined. It will be a similar batter to a thick muffin mixture.
- Spoon into mini loaf trays, I use silicon ones that come in a 6 pack and need 2 of these. You can use larger loaf trays but you would need to alter the cooking time.
- Bake for 25-30 minutes or until cooked when tested, if a skewer inserted comes out clean then the loaf is cooked.
- Cool for 10 minutes in tray then pop them out of tray to cool on cooling racks,
- Wrap each loaf in cling wrap and store in the fridge overnight or freezer for up to 3 months.
- When ready to cook the crackers preheat the oven to 120C.
- Unwrap loaves and slice thinly, (this can be done when still partially frozen to ensure that the slices are thin) place slices on lined baking trays close together.
- Bake for approximately 30-40 minutes flipping biscuits every 10 minutes until the crackers are browned lightly and dry.
- Leave biscuits to cool on the trays they will harden more as they cool.
- Store in an airtight container for up to a month.
Notes
