Looking for something savory for Christmas or New Years platters? I’d like to recommend these dark, delicious homemade crackers. They do have a hint of honey, but they’re a long way from the sweetness of cookies, squares or tarts!
To forewarn you, while these don’t take a lot of time and are definitely not fiddly, they do require time on two separate days as the loaves need to be baked one day, then frozen before slicing and baking a second time.
These are similar to Rainforest Crisps as sold in the supermarket.
Preheat your oven to 350° F.
Into a mixing bowl place:
1 cup flour (we used 1/2 spelt, 1/4 whole wheat, 1/4 white, but you can use any flour you like)
1 teaspoons baking soda
1/4 teaspoon salt
1 cup buttermilk (or plain yogurt, or milk soured with 1 teaspoon of vinegar)
2 tablespoons brown sugar
2 tablespoons honey
1/2 cup raisins (we used dry cherries because we have them)
1/4 cup chopped walnuts (whatever nuts you have)
1/4 cup roasted pumpkin seeds
2 tablespoons sesame seeds
2 tablespoons flax seed, ground (we can buy this pre-ground in the bulk department)
1 teaspoon chopped fresh rosemary
Stir just enough to blend, then pour into a greased loaf pan and bake for about 35 minutes until golden brown. Pop out of the pan and cool on a wire rack, then wrap and freeze.
When you remove the loaf from the freezer after a few hours (or a few days!) you’ll be able to carve extremely thin slices. Cut the slices in half and arrange in a single layer on a baking sheet.
With your oven at 300° F, bake the crackers for about 15 minutes. Then flip them over and go for another 10 minutes or so. Keep a close eye on your first batch, as all ovens are a little different. At the end, they should be evenly, lightly browned and dried right through.
As shown in the photo, a smear of cream cheese is a great way to serve these delightful crackers.