Rosemary Walnut Crackers

‘Tis the season for holiday parties, which means stocking up on crackers to serve with cheeses and dips, and just to nibble on because sometimes, crackers are that good on their own. Having become hopelessly addicted to Lesley Stowe’s Raincoast Crisps, I came up with a homemade version of crackers in a similar style, loaded with walnuts and spiked with rosemary. These crisp, toasty, nutty crackers are fantastic alongside a cheese platter, and look pretty fab, too. They’re simple to make by baking the batter into loaves, then freezing and cutting into thin slices to bake again until crisp and golden.

The recipe makes lots, so you can bake them in advance and store them in an airtight container, or bake the loaves and freeze them until you’re ready to slice and bake.

The quick loaves (the recipe makes two) bake up pale golden, but will become a deeper golden once thinly sliced and baked a second time, like biscotti.

If you like, freeze the loaves, then partially thaw them to make them easier to cut super-thin. You need not bake them all at once; these are great if you want to just slice and bake a few at a time. Do them in your toaster oven, even.

Rosemary Walnut Crackers

1 cup all-purpose flour
1 cup whole wheat flour
2 tsp. baking soda
1/2 tsp. salt
2 cups buttermilk
1/4 cup brown sugar
1/4 cup honey
1 cup chopped California walnuts
1/4 cup sesame seeds
2 Tbsp. ground flaxseed
1 Tbsp. chopped fresh rosemary

Preheat oven to 350° F.

In a large bowl, stir together the flours, baking soda and salt. Add the buttermilk, brown sugar and honey and stir a few strokes. Add the walnuts, sesame seeds, flaxseed and rosemary and stir just until blended.

Pour the batter into two 8″x4″ loaf pans that have been sprayed with nonstick spray. Bake for about 35 minutes, until golden and springy to the touch. Remove from the pans 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 and place the slices in a single layer on an ungreased cookie sheet. (I like to slice and bake one loaf and pop the other in the freezer for another day.) Reduce the oven heat to 325° F and bake them for about 15 minutes, then flip them over and bake for another 10 minutes, until deep golden. They’ll firm up as they cool.

Makes about 8 dozen crackers.

Check out more of our holiday appetizers for your next party!

Article Posted 5 years Ago

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