1512. Gourmet Crackers

Finding a good cracker is sometimes a testing feat, so I simply resolve to making my own. These gourmet crackers are enriched with seeds, oats, and dried fruit. I am aware that blue cheese scares off a great many people, but for those who do enjoy it, this is the best vehicle to carry it.

The crackers are twice baked, first time as a loaf, then sliced into 2-millimeter thick slices and baked again low and slow to crisp up.

Ingredients:

1 cup milk 

¼ cup brown sugar , packed

¼ cup plain Greek yogurt 

½ cup flour 

½ cup wholemeal flour

½ cup chopped prunes 

1 tsp baking soda 

½ cup rolled oats

¼ cup sunflower seeds

Spices:

½ tsp turmeric

¼ tsp cinnamon

¼ tsp nutmeg (or All Spice)

1 tsp dried thyme

½ tsp salt

pinch black pepper

Method:

Preheat oven to 350F. Grease and line a small loaf tin with baking paper.

Whisk the milk, sugar and yogurt in a bowl.

In a separate bowl, add plain flour, wholemeal flour and prunes. Stir – use fingers to break up prunes if required.

Add remaining ingredients, including spices, plus the milk mixture.

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. 

Unwrap loaf and allow to thaw partially so the outside is not rock hard frozen (around 20 minutes).

Preheat oven to 250F. Place one shelf in the middle, and another shelf beneath it.

Use a serrated bread knife to slice thinly – around 2 mm thick. Place biscuits on 2 large baking trays, you can squeeze them in as they won’t expand or stick.

Bake for 50 minutes or until they are a light brown, swapping trays halfway.

Leave biscuits on tray to cool – they will harden so they snap when you break them.

Store in an airtight container for 4 weeks. Perfect served with creamy cheeses like brie, camembert, and soft, creamy blue cheeses .

صحة و عافية