Hello from gorgeous Cape Town! I’m here for a wedding but wanted to share these fabulous crackers with you.
Whenever I dry any sourdough starter, I always test some before sending it out or storing it. This recipe is just perfect for using up the test batch as it makes about a cup.
The artisan crackers are just delicious – on their own or with cheese and also make the most gorgeous gift too.
Make sure to pre soak the dried fruit before starting. I used water but next time I will soak them in strong black tea or port.
Rosemary, Dried Fruit and Nut Sourdough Crackers
Adapted from Dinner with Julie
- 80 g plain/AP flour
- 70 g wholemeal flour
- 80 g rye flour
- 90 g soft brown sugar
- 1 tsp. baking soda
- 1 tsp. salt
- 1 cup recently fed sourdough starter
- 200 ml milk
- 100 ml greek yoghurt
- 1/4 cup honey
- 1 cup dried fruit – I used berries, cherries and raisins, soaked and drained
- 50 g chopped almonds
- 50 g chopped hazelnuts
- 40 g pumpkin seeds
- 30 g sesame seeds
- 40 g linseeds
- 2 Tbsp/7g chopped fresh rosemary needles
1 x 6 mini loaf tin. Each one of mine measures 11.5 cm long, 6 cm wide and 3.5 cm deep.
- Preheat oven to 180°C/350°F.
- In a large bowl, whisk together the flours, sugar, baking soda and salt to evenly distribute all the ingredients.
- Then, add the starter, milk, the yoghurt and honey and using wooden spoon, mix well.
- Stir in the raisins, the nuts, pumpkin seeds, sesame seeds, linseeds and rosemary.
- Pour the batter into .
- Divide the batter evenly between 8 mini 4″ x 2 1/2″ loaf pans that have been well sprayed with nonstick spray.
- Bake 25 – 30 minutes, until the tops have domed and turned golden-brown, and a toothpick inserted into the middle of the cakes comes out clean. Cool for 5 minutes then turn out to cool on wire racks. You can slice when cold but they slice more thinly when frozen.
- Freeze when cold and leave 15 mins or so at room temperature to soften slightly.
- Pre-heat oven to 150°C/300° F
- Slice one loaf as thinly as you can using a serrated knife and place the slices in a single layer on an ungreased baking sheet.
- Bake the crackers for about 15 minutes, then flip them over and bake for another 5-10 minutes, until crisp and brown. Repeat with the remaining loaves, as you need them.
- Store in an airtight container and try not to eat them all at once!