Shans Gourmet Rainforest Crackers Recipes

HOMEMADE GOURMET CRACKERS

Steps:

• 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)
• Unwrap loaf and allow to thaw partially so the outside is not rock hard frozen (around 20 minutes).
• Preheat oven to 120C/250F (all oven types). Place one shelf in the middle, and another shelf beneath it.
• Use a serrated bread knife to slice thinly - around 2 mm / 1/12" thick (see video). 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. (Note 3)
• Store in an airtight container for 4 weeks (probably ok for longer, I've only done 4 weeks). Brilliant served with creamy cheeses like brie, camembert, but soft, creamy blue cheeses is the ultimate pairing!

HOMEMADE GOURMET CRACKERS

Steps:

• preheat oven to 180c (350f)
• lightly grease a 2 litre (8 cup) loaf tin or terrine
• stir the flours, brown sugar, cardamon, pepper, baking powder, bi-carb soda (baking soda) and salt in a large bowl
• in a separate bowl whisk the buttermilk, orange zest, honey and molasses together
• add buttermilk mixture to the dry ingredients and whisk till blended
• stir in the dates, pumpkin seeds, cranberries and pecans
• pour into prepared tin and spread to level
• bake for 45-50 minutes, or until a skewer comes away clean
• cool the loaf in the tin for 30 minutes
• run a knife around the inside of the tin, then turn out to a cooling rack to cool completely
• wrap loaf in plastic wrap and chill in the refrigerator (it's best to make this a day ahead before slicing as a chilled loaf slices more easily)
• preheat oven to 150c (300f) and line two baking sheets with baking (parchment) paper
• use a serrated knife and slice the chilled loaf as thin as possible
• place the slices onto the baking sheet - they can be quite close together
• bake for 20 minutes then remove trays and turn crackers over
• bake for a further 20 minutes until browned and crisp
• let crackers cool on the tray

SHAN'S GOURMET RAINFOREST CRACKERS

Steps:

• Preheat oven to 350 degrees. Makes 2 - 4x8 loaf pan (oil first!) or 6 - 2x 4 Bake 40 minutes then let cool on wire rack Freeze - when ready to use take out of freezer and slice into 1/4 inch pieces and place on a cookie sheet. Cook in oven at 275 degrees for 15 minutes then flip for another 5 minutes; turn off oven and leave in for another 30 minutes.