Homemade Gourmet Crackers
Tuesday, August 6, 2019
These Homemade Gourmet Crackers are a revelation. A copycat of the gourmet fruit and nut crackers sold at the stores to serve with cheese that I love but are pricey! These are simple to make, keeps for weeks, cost 80% less than store bought and taste so much better, you’ll be amazed (I was!).
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 1).
Whisk the milk, sugar and yoghurt 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 (note: batter in video looks slightly thicker because it was standing for a couple of minutes, doesn't affect outcome).
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. (Note 2)
Full instructions recipe visit: https://www.recipetineats.com
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 1).
Whisk the milk, sugar and yoghurt 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 (note: batter in video looks slightly thicker because it was standing for a couple of minutes, doesn't affect outcome).
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. (Note 2)
Full instructions recipe visit: https://www.recipetineats.com