Once you have made these crackers for the first time I suspect you may never again bother with the ‘fancy’, often expensive, crackers you can buy. With their wonderful nuttiness and a hint of sweetness, these are perfect teamed with a soft goat’s cheese or brie.
- Melted butter, to grease
- 75 g (½ cup) plain flour
- 75 g (½ cup) rye flour
- 1 tsp bicarbonate of soda
- 1 tsp salt
- 40 g (¼ cup) pepitas (pumpkin seeds)
- 2 tbsp sunflower seeds
- 60 g (½ cup) walnut halves, toasted
- 95g (½ cup) dried figs, soaked in boiling water for 10 minutes and drained, coarsely chopped
- 1½ tbsp finely chopped fresh rosemary
- 250ml (1 cup) buttermilk
- 90g (¼ cup) honey
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Cooling time: 1 hour.
Preheat oven to 180°C (160°C fan-forced).
Brush a 9 cm x 19.5 cm loaf pan with the melted butter to grease and then line the two longs sides and the base with non-stick baking paper.
Sift together the plain and rye flours, bicarbonate of soda and salt into a large bowl. Stir in the pepitas, sunflower seeds, walnuts, figs and rosemary until evenly combined. Combine the buttermilk and honey. Add to the flour mixture and stir with a spatula until just evenly combined.
Pour the mixture into the prepared tin and smooth the surface with the back of a spoon. Bake in preheated oven for 45-50 minutes or until cooked when tested with a skewer.
Stand the loaf in the tin for 5 minutes before transferring to a wire rack to cool completely (this will take about 1 hour). (See Baker’s Tips.)
Reduce the oven temperature to 150°C (130°C fan-forced). Line two large oven trays with non-stick baking paper.
Use a sharp, serrated knife to cut the loaf into very thin slices (see Baker’s tips) and place on the lined trays. Bake in preheated oven for 30-35 minutes swapping the trays around halfway through baking or until the crackers are deep golden (the crackers will crisp up further on cooling). Cool on the trays.
• These crackers can be partially made up to 1 week ahead of baking for the second time. Follow the recipe to the point where the loaf is cooked and completely cooled, then wrap in plastic wrap and then foil and store in an airtight container in a cool dark place.
• Chilling the loaf for about 2 hours before slicing it will make it a lot easier to cut into thin slices.
• The finished crackers will keep in an airtight container at room temperature for up to 2 weeks.
Anneka's mission is to connect home cooks with the magic of baking, and through this, with those they love. For hands-on baking classes and baking tips, visit her at BakeClub. Don't miss what's coming out of her oven via Facebook, Twitter, Instagram and Pinterest.
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Photography by Alan Benson. Styling by Sarah O’Brien. Food preparation by Kerrie Ray.