Homemade Gourmet Crackers Recipe
Introduction
These homemade gourmet crackers are a delightful mix of wholesome flours, nuts, seeds, and dried fruit, spiced subtly for complexity. Perfectly crispy and full of flavor, they make an excellent snack or appetizer alongside your favorite cheeses.
Ingredients
- 1 cup / 250 ml milk (any fat % cow’s milk)
- ¼ cup / 50g brown sugar (packed)
- ¼ cup plain unsweetened yoghurt (Greek recommended)
- ½ cup / 75g plain flour (all purpose)
- ½ cup / 75g whole wheat / wholemeal flour
- ½ cup dried cranberries (or other dried fruit of choice)
- 1 tsp baking soda (or 3 tsp baking powder)
- ½ cup rolled oats (or 1/3 cup more nuts of choice)
- ¼ cup sunflower seeds (or other seeds or nuts of choice)
- ½ tsp ground turmeric (optional)
- ½ tsp cinnamon
- ¼ tsp nutmeg (or allspice or 1/8 tsp cloves)
- ¼ tsp dried thyme
- 1 tsp dried rosemary (or ½ tsp more thyme)
- ¼ tsp salt
- 1/8 tsp black pepper
Instructions
- Step 1: Preheat your oven to 180°C (350°F). Grease and line a small loaf tin (approximately 21 x 11 x 7 cm) with baking paper.
- Step 2: In a bowl, whisk together the milk, brown sugar, and yoghurt until smooth.
- Step 3: In a separate bowl, combine the plain flour, wholemeal flour, and dried cranberries. Use your fingers to break up any large pieces of cranberry.
- Step 4: Add the remaining ingredients, including spices, oats, seeds, and baking soda, to the flour mixture. Pour in the milk mixture and stir until you have a thick batter, similar in consistency to muffin batter.
- Step 5: Scrape or pour the batter into the prepared loaf tin and bake for 25 minutes, or until a skewer inserted in the center comes out clean.
- Step 6: Allow the baked loaf to cool on a rack. Then wrap it tightly in cling wrap and freeze for at least 2 hours, up to 3 months.
- Step 7: When ready to serve, unwrap the loaf and allow it to thaw partially for about 20 minutes until it is no longer rock hard.
- Step 8: Preheat the oven to 120°C (250°F). Position two oven racks—one in the middle and one beneath it.
- Step 9: Using a serrated bread knife, slice the loaf thinly into pieces about 2 mm thick. Arrange the slices on two large baking trays, placing them close together as they won’t expand or stick.
- Step 10: Bake the slices for 50 minutes or until they are a light brown color, switching the trays halfway through baking for even crisping.
- Step 11: Leave the crackers on the trays to cool completely. They will harden further and become crisp enough to snap when broken.
Tips & Variations
- Swap dried cranberries with other dried fruits like raisins, chopped apricots, or cherries for different flavors.
- Use mixed nuts or different seeds such as pumpkin or chia seeds to vary the texture and flavor.
- Omit turmeric if you prefer a milder spice profile; it adds subtle earthiness but is optional.
- For extra savory notes, sprinkle some sea salt on top before the second bake.
Storage
Store the cooled crackers in an airtight container at room temperature for up to 4 weeks. They keep well and maintain their crispness during this time. If reheating, warm them briefly in a low oven to refresh their crunch.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make these crackers without freezing the loaf first?
Freezing the loaf before slicing helps in cutting thin, even slices and ensures the crackers crisp up nicely. Skipping this step might make slicing tricky and could affect the texture.
Can I use plant-based milk instead of cow’s milk?
Yes, plant-based milks like almond or oat milk can be used, though the flavor and texture may vary slightly. Choose unsweetened versions to control sweetness.
PrintHomemade Gourmet Crackers Recipe
This recipe for Homemade Gourmet Crackers combines wholesome ingredients like whole wheat flour, rolled oats, dried cranberries, and a blend of warm spices to create a crunchy, flavorful snack. Baked twice—first as a loaf and then sliced thin and baked again—the result is perfectly crisp crackers ideal for pairing with creamy cheeses such as brie, camembert, or soft blue cheeses. These crackers store well for weeks and offer a delicious homemade alternative to store-bought varieties.
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 30 minutes plus freezing time
- Yield: Approximately 40–50 crackers depending on slice thickness 1x
- Category: Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Wet Ingredients
- 1 cup / 250 ml milk (any fat % cow’s milk)
- ¼ cup / 50 g brown sugar, packed
- ¼ cup plain unsweetened yoghurt (Greek yoghurt recommended)
Dry Ingredients
- ½ cup / 75 g plain flour (all purpose)
- ½ cup / 75 g whole wheat / wholemeal flour
- 1 tsp baking soda or 3 tsp baking powder
- ¼ tsp salt
- 1/8 tsp black pepper
Add-ins and Spices
- ½ cup dried cranberries (or other dried fruit of choice)
- ½ cup rolled oats (or 1/3 cup more nuts of choice)
- ¼ cup sunflower seeds (or other seeds or nuts of choice)
- ½ tsp ground turmeric (optional)
- ½ tsp cinnamon
- ¼ tsp nutmeg (or allspice or 1/8 tsp cloves)
- ¼ tsp dried thyme
- 1 tsp dried rosemary (or ½ tsp more thyme)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 180°C (350°F). Grease and line a small loaf tin measuring approximately 21 x 11 x 7 cm (8.5 x 4.5 x 3 inches) with baking paper to prevent sticking.
- Mix Wet Ingredients: In a bowl, whisk together the milk, brown sugar, and plain unsweetened yoghurt until smooth and combined.
- Combine Dry Ingredients: In a separate large bowl, stir together the plain flour, wholemeal flour, and dried cranberries. Use your fingers if needed to break up any cranberry clusters.
- Add Remaining Ingredients: To the flour mixture, add rolled oats, sunflower seeds, baking soda (or baking powder), spices including turmeric, cinnamon, nutmeg, thyme, rosemary, salt, and black pepper. Pour in the milk mixture and stir to form a thick batter similar to muffin batter consistency.
- Bake the Loaf: Scrape the batter into the prepared loaf tin and smooth the surface. Bake in the preheated oven for 25 minutes or until a skewer inserted into the center comes out clean.
- Cool and Freeze: Remove the loaf from the oven and allow it to cool completely on a wire rack. Once cool, wrap the loaf tightly in cling wrap and freeze for at least 2 hours or up to 3 months.
- Prepare for Slicing: When ready to make crackers, unwrap the loaf and let it thaw partially for about 20 minutes so it is not rock hard on the outside.
- Preheat Oven for Drying: Preheat oven to 120°C (250°F). Position one oven rack in the middle and another underneath it.
- Slice and Arrange: Using a serrated bread knife, slice the loaf into thin pieces approximately 2 mm (1/12 inch) thick. Arrange the slices closely but not overlapping on two large baking trays as the crackers will not expand or stick together.
- Second Bake to Crisp: Bake the slices for 50 minutes, turning the trays halfway through baking to ensure even crisping and a light brown color.
- Cool Completely: Leave the baked crackers on the trays to cool fully. They will harden as they cool, resulting in a firm, snap-able texture.
- Store and Serve: Store the crackers in an airtight container for up to 4 weeks. These gourmet crackers pair beautifully with creamy cheeses like brie, camembert, and soft blue cheeses, making them perfect for an elegant snack or appetizer.
Notes
- Use any fat percentage milk according to preference; whole milk adds richness.
- Freezing the loaf before slicing helps achieve thin, manageable slices for crisp crackers.
- The second baking at a low temperature ensures maximum crispness without burning.
- The cracker thickness can be adjusted slightly but thinner slices will be crisper.
- Flavor variations can be made by swapping dried cranberries with other dried fruits or changing the seeds and nuts.
- Store crackers in an airtight container to maintain freshness and crunch.
Keywords: gourmet crackers, homemade crackers, crunchy snack, dried cranberry crackers, spiced crackers, healthy snack, easy baking recipe
