Cooking Classes


Making some Savoury Crackers

I have been intrigued with making crackers for quite some time.  I came across a recipe for a "Lesley Stowe" style of cracker that I found at Dinner with Julie and thought I would try it.  It is very close to the recipe for an American Irish Soda Bread.  And then it is double baked like a biscotti.  You can vary the nuts, herbs, dried fruits to suit your taste.

I would suggest trying dried cranberries or cherries, thyme, caraway seeds, crushed cardamom seeds or what ever your mind can conceive.  Also, this recipe uses 2 regular size loaf pans but next time, I would use the mini loaf pans (and vary the first baking time accordingly) to produce a smaller cracker.  I was also quite happy with the result when I cut the slices in half before the second baking.

Another tip, do not overcook on the second baking.  We want them to be crisp but we don't want them to be burned.  If they are not crisp enough after the second baking, then I would suggest putting them in a very slow oven (250F) to dry them out for about 15 minutes.

Rosemary Raisin Pecan Crackers
2 cups all purpose flour

1 1/2 tsp. baking soda

1/2 tsp. salt

2 cups buttermilk

1/4 cup brown sugar

1/4 cup honey

1 cup raisins

1/2 cup chopped pecans

1/4 cup sesame seeds

1/4 cup milled flax seed

1 Tbsp. chopped fresh rosemary
Preheat oven to 350° F.
In a large bowl, stir together the flour, baking soda and salt. Add the buttermilk, brown sugar and honey and stir.   Add the raisins, pecans, sesame seeds, flax seed and rosemary and stir just until blended.
Pour the batter into two 8”x4” loaf pans that have been sprayed with nonstick spray. Bake for about 45 minutes, until golden and springy to the touch. Remove from the pans and cool on a wire rack.
The cooler the bread, the easier it is to slice really thin.   Slice the loaves as thin as you can and place the slices in a single layer on an ungreased cookie sheet.  You can slice them so thin as to be almost lacy.  These loaves freeze well so could be sliced and baked another day, if desired.   Reduce the oven heat to 300° F and bake them for about 15 minutes, then flip them over and bake for another 10 minutes, until crisp and deep golden. 
Makes about 8 dozen crackers.

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