CHEESEBOARD CRACKERS

The perfect vessel for all your cheeseboard fun. Easy to make, last ages and much more affordable than the supermarket counterpart

Ingredients

60g all-purpose flour

60g whole wheat flour

5g baking soda

1 Tsp salt

15g fresh rosemary, finely chopped

15g fresh thyme, finely chopped

1/4 Tsp cinnamon

1/2 Tsp nutmeg

1/2 Tsp black pepper

110g dried fruit, chopped (apricots, figs, dates, raisins, cherries, etc)

85g nuts or seeds, chopped (pistachios, pecans, pumpkin seeds, walnuts, etc)

10ml orange or lemon zest

240ml milk of choice (we used oat milk, but any kind works)

60ml honey

METHOD

Preheat oven to 180°C and line two mini loaf pans (~5 1/2" x 3 1/4") or one regular loaf pan (~8 1/2" x 4 1/2") with parchment paper.

Add both flours, baking soda, salt, herbs, cinnamon, nutmeg, pepper, dried fruit, nuts, and zest to a large mixing bowl. Stir until well combined. Stir in the milk and honey until well combined and no streaks of honey remain.

Divide between the 2 mini pans (or just the 1 regular loaf pan). Bake for ~25 minutes, or until a toothpick comes out mostly clean.

Let cool to room temperature, then wrap tightly in plastic wrap and freeze for at least 4 hours, or overnight.

Remove from the freezer and preheat oven to 150°C.

Use a serrated knife to slice into 1/8" thick slices. Place on a baking sheet lined with parchment paper.

Bake for 12 minutes, then flip each cracker over. Bake for another 12 minutes, then check for doneness. They should be golden brown and feel dry to the touch, but they may still look soft. They will crisp up as they dry! If they're not quite golden brown, flip and leave in the oven for another 5-6 minutes.