Gourmet crackers

“Why pay a fortune for fancy crackers when you can make your own? These crisp, twice-baked treats are simple, customisable and delicious. The apricot and nut flavourings are a personal favourite — sweet, nutty and irresistible!” – Anna Cameron

Makes: 30 | Prep time: 25 minutes | Cook time: 40 + 35 minutes

1 cup (250ml) milk

¼ packed cup (50g) brown sugar

¼ cup (65g) sour cream

½ cup (75g) plain white flour

½ cup (7 g) wholemeal flour

1 tsp baking soda

½ cup (65g) finely diced dried apricots or cranberries

½ cup (50g) rolled oats

¼ cup (40g) sunflower seeds

¼ cup (35g) nuts, such as cashews, slivered almonds or macadamias

1 tsp dried rosemary or cumin seeds

½ tsp turmeric 

½ tsp cinnamon 

¼ tsp nutmeg

¼ tsp salt

Pinch of pepper

Preheat the oven to 180°C. Thoroughly grease a 21 x 11 x 7cm loaf tin with melted butter or cooking spray. 

In a medium bowl, whisk together the milk, sugar and sour cream.

In a large bowl, stir together the plain white flour, wholemeal flour and baking soda. Add the dried apricots or cranberries, rolled oats, sunflower seeds, nuts, rosemary or cumin seeds, turmeric, cinnamon, nutmeg, salt and pepper. Mix well.

Add the milk mixture to the flour mixture and fold gently until just combined. The batter will be thick.

Spoon the batter into the greased tin, smooth the top and bake for 30–40 minutes, or until a skewer inserted into the centre comes out clean. 

Allow to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Wrap the loaf in plastic wrap and freeze for 1–2 hours to firm up for easier slicing. (It can be frozen for up to 3 months.)

Preheat the oven to 135°C fan-forced. Line two large baking trays with baking paper, using a little water or cooking spray to keep the paper in place.

Using a large sharp serrated knife in a sawing motion, slice the loaf into thin slices (about 3 mm). Ensure you slice straight down to keep an even thickness. 

Arrange the slices closely on the prepared trays. Bake for about 35 minutes, turning the slices over once and rotating the trays halfway through, until uniformly golden and crisp. Watch carefully to ensure the fruit does not burn.

Cool completely on the trays, then store in an airtight container for up to 3 weeks or can be frozen.

Note: These can also be made in mini loaf tins with a shorter cooking time. 

Images and text from Just a Mum's Kitchen by Anna Cameron. 📷 Melanie Jenkins (Flash Studios), published by Allen & Unwin Aotearoa New Zealand, RRP: $45.00