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

Homemade crunchy crackers perfect with cheese

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Prep Time 15

Cook Time 30

Cracker Bake 40

Total Time 1 25

Course Baking

Servings 12 Mini loaves

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

You can cook the mixture in any loaf tin but I prefer to use the mini silicon loaf moulds available from Kmart or cooking store. I like to use smaller loaves so the biscuits are a nice size to eat.

You can substitute the cranberries for any dried fruit you prefer, but I recommend soaking it first in boiling water so it doesn’t dry out the mixture too much, or you could leave it out completely and replace with nuts of your choice ie: Hazelnuts, Almonds, Pecans, Pistachios etc.

Spices and some herbs would be a nice addition, Cumin, Ground Coriander, Dried Rosemary, Nutmeg to name a few, also sliced Black olives would be a good addition if you like them.

I have replaced half the yoghurt with mashed pumpkin and used pistachios instead of Cranberries and added nutmeg before as a variation and they were delicious.

You can store the cooked loaves in the freezer for up to 3 months.

Keyword Crackers

Baking

GOURMET CRACKERS