We all have our favourite store-bought treats, but how often do we ever think of making them at home? Well, encouraged by my latest attempts at making some of these (ice-cream and yeast breads), I decided to bake these immensely tasty crackers. I have been purchasing something very similar for years now, but have always choked on the price! I mean the box is always consumed in one sitting! So, when I saw this recipe in White Water Cooks at Home by Shelley Adams, I figured this was my chance to save a bundle over the holidays. I am thrilled that I tried out the recipe: it is super easy to put together and like most homemade products, the crackers are even better than the store-bought version! Oh, and the best part? Your home will be scented with rosemary for days afterwards. These crunchy, sublime crackers will be a star your antipasto platters, cheese plates, and are a great way to scoop up your favourite dips. I will be making these little beauties again and again, and I am sure that you will too.
Rosemary Nut Crackers
2 cups flour
2 teaspoons baking soda
1 teaspoon salt
2 cups buttermilk
¼ cup brown sugar
¼ cup honey
1 cup raisins
½ cup pecans, toasted and chopped
½ cup roasted pumpkin seeds
¼ cup sesame seeds
¼ cup ground flaxseed
2 tablespoons grated parmesan cheese
2 tablespoons finely chopped fresh rosemary
Preheat oven to 350°F
Stir together the flour, baking soda and salt in a large bowl. Add the buttermilk, brown sugar and honey and stir until just combined.
Add the raisins, pecans, pumpkin seeds, sesame seeds, flaxseed, parmesan and rosemary and stir until just well combined. Pour the batter into four 3¼ x 5 ¾ – inch greased loaf pans.
Bake for about 30 minutes or until golden and springy to the touch.
Remove from the pans and let cool on a wire rack. The cooler the loaf the easier it is to slice really thin. You can leave it in the fridge overnight to cool. Slice the loaves as thin as you can and place the slices in a single layer on an ungreased cookie sheet.
Bake them in a 350°F oven for 10 minutes until crisp and deep golden in colour.
Remove from the pan and let cool completely on a wire rack.
Store in a cookie tin or freeze in a sealed container.