You’ll never buy crackers again once you’ve made these ROSEMARY RAISIN WALNUT CRISPS. These crackers are inexpensive and incredibly easy to make. They are wonderful with a selection of cheeses or pate. They would also make an amazing food gift. Just be sure to include the recipe because everyone who nibbles these crisps wants the recipe. Canadians who have become hooked on Lesley Stowe’s Raincoast Crisps will appreciate being able to make their own at home.
ROSEMARY RAISIN WALNUT CRISPS
2 cups all-purpose flour (measure carefully, you don’t want too much flour for this batter)
2 tsp. baking soda
1 tsp. salt
2 cups buttermilk
1/4 cup brown sugar
1/4 cup liquid honey
1 cup golden raisins
1/2 cup chopped walnuts
1/4 cup roasted sunflower seeds
1/4 cup sesame seeds
1/4 cup flax-seed, ground (you’ll find these in the organic cereal department at most supermarkets).
1 tbsp. chopped fine fresh rosemary
Preheat oven to 350°F. Butter two 4″ by 8″ loaf pans. Makes about 8 dozen crackers.
In a large bowl, stir together the flour, baking soda and salt. In a separate bowl stir together the raisins, walnuts, sunflower seeds, sesame seeds, flax- seed and rosemary.
Add the buttermilk, brown sugar and honey to the flour mixture and stir a few strokes. Add the raisin mixture and stir just until blended.
Pour the batter into the loaf pans and bake for about 40 minutes, until golden and springy to the touch. Remove from the pans immediately and cool on a wire rack.
The cooler the bread, the easier it is to slice really thin.
You can leave it until the next day or pop it in the freezer. Slice the loaves as thin as you can. You might want to experiment on a couple of slices and bake them up to see if your get the thickness right. Place the slices in a single layer on an ungreased cookie sheet. You can bake both loaves and pop one in the freezer and slice and bake later.
Reduce the oven heat to 325°F and bake the crisps for about 13 minutes, then flip them over and bake for another 10 minutes, until crisp and deep golden. Watch these little darlings and don’t over-bake them. Try not to eat just one!
| ROSEMARY RAISIN WALNUT CRISPS | Print |
- 2 cups all-purpose flour (measure carefully, you don't want too much flour for this batter)
- 2 tsp. baking soda
- 1 tsp. salt
- 2 cups buttermilk
- ¼ cup brown sugar
- ¼ cup liquid honey
- 1 cup golden raisins
- ½ cup chopped walnuts
- ¼ cup roasted sunflower seeds
- ¼ cup sesame seeds
- ¼ cup flax-seed, ground (you'll find these in the organic cereal department at most supermarkets).
- 1 tbsp. chopped fine fresh rosemary
- Preheat oven to 350°F. Butter two 4" by 8" loaf pans. Makes about 8 dozen crackers.
- In a large bowl, stir together the flour, baking soda and salt. In a separate bowl stir together the raisins, walnuts, sunflower seeds, sesame seeds, flax- seed and rosemary.
- Add the buttermilk, brown sugar and honey to the flour mixture and stir a few strokes. Add the raisin mixture and stir just until blended.
- Pour the batter into the loaf pans and bake for about 40 minutes, until golden and springy to the touch. Remove from the pans immediately and cool on a wire rack.
- The cooler the bread, the easier it is to slice really thin. You can leave it until the next day or pop it in the freezer. Slice the loaves as thin as you can. You might want to experiment on a couple of slices and bake them up to see if your get the thickness right. Place the slices in a single layer on an ungreased cookie sheet. You can bake both loaves and pop one in the freezer and slice and bake later.
- Reduce the oven heat to 325°F and bake the crisps for about 13 minutes, then flip them over and bake for another 10 minutes, until crisp and deep golden. Watch these little darlings and don't over-bake them. Try not to eat just one!
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I love these crackers and was thinking of a way to reduce steps. When I put the crisps in the oven, I placed them on a cooling rack over the cooking sheet. That way, the hot air circulates under the crisps so you don’t have to turn them over to get an even crisping.