Shans Gourmet Rainforest Crackers Recipes

HOMEMADE GOURMET CRACKERS

Homemade Gourmet Crackers image

These are a copycat of Gourmet Crackers sold at my local shops which are so expensive to buy! For 1/5th of the price to buy, these are simple to make and they taste much better (having done side by side taste testing!). They last for at least a month in an airtight container, or you can keep the loaf in the freezer then slice and bake when desired. They taste sweet / savoury and are perfect with cheese. Customisable! Recipe VIDEO below.

Provided by Nagi

Time 1h30m

Number Of Ingredients 16

Ingredients

1 cup / 250 ml milk (any fat % cow's milk)
¼ cup / 50g brown sugar (, packed)
¼ cup plain unsweetened yoghurt ((I used Greek))
½ cup / 75g plain flour ((all purpose))
½ cup / 75g whole wheat / wholemeal flour
½ cup dried cranberries ((or other dried fruit of choice))
1 tsp baking soda / bi-carb ((or 3 tsp baking powder))
½ cup rolled oats ((or 1/3 cup more nuts of choice))
¼ cup sunflower seeds ((or other seeds or nuts of choice))
½ tsp ground turmeric ((can omit))
½ tsp cinnamon
¼ tsp nutmeg ((or All Spice or 1/8 tsp cloves))
¼ tsp dried thyme
1 tsp dried rosemary ((or ½ tsp more thyme))
¼ tsp salt
1/8 tsp black pepper

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!

Nutrition Facts : ServingSize 15 g, Calories 31 kcal

HOMEMADE GOURMET CRACKERS

Homemade Gourmet Crackers image

These crisp little fruit and nut crackers are super easy, economical and delicious. The baked loaf freezes well for make ahead entertaining. Bake the loaf and freeze it then remove from the freezer, thaw and slice before baking again. Too easy!

Provided by Recipe Winners

Time 2h15m

Number Of Ingredients 16

Ingredients

1 cup whole wheat flour
1 cup plain (all purpose) flour
1/4 cup packed light brown sugar
2 teaspoons finely grated orange rind
1 teaspoon ground cardamon
1 teaspoon ground black pepper
1 teaspoon baking powder
1 teaspoon bi-carb soda (baking soda)
1/2 teaspoon salt
2 cups buttermilk - see notes above to make homemade buttermilk
1/4 cup honey
2 tablespoons molasses
1 cup loosely packed chopped dates
1 cup roasted pumpkin seeds (pepitas)
1/2 cup dried cranberries
1/2 cup chopped pecan nuts

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

Nutrition Facts : Calories 66 calories, Carbohydrate 10 grams carbohydrates, Cholesterol 1 milligrams cholesterol, Fat 3 grams fat, Fiber 1 grams fiber, Protein 2 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1, Sodium 70 grams sodium, Sugar 7 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat