Cherry Hazelnut Crackers with Black Pepper & Thyme
 
Prep time
Cook time
Total time
 
These savoury crackers are an excellent addition to any cheese platter or picnic. I love to give them as hostess gifts!
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Ingredients
  • 1 cup rye flour
  • 1 cup unbleached white flour
  • 2 tsp baking soda
  • 1 tsp salt
  • 2 cups buttermilk
  • ⅓ cup brown sugar, lightly packed
  • 1 cup dried sour cherries
  • 1 cup hazelnuts, chopped
  • ¼ cup poppy seeds
  • ¼ cup pumpkin seeds
  • ¼ cup ground flax
  • 2 Tbsp dried thyme
  • 1 tsp freshly ground black better
Instructions
  1. Preheat oven to 350 degrees.
  2. Coat 4 mini loaf pans with cooking spray or butter.
  3. In a large mixing bowl, combine the flours, thyme, pepper, baking soda and salt. Add brown sugar and mix well to ensure there are no large clumps.
  4. Pour buttermilk into the bowl of dry ingredients and stir until all the dry ingredients have been mixed in. Mix in the dried cherries, hazelnuts, poppy seeds, pumpkin seeds, ground flax and dried thyme.
  5. Pour the batter into the greased loaf pans, filling each pan only half full. Place filled loaf pans on to a large baking sheet and bake 30-35 minutes, until a toothpick inserted in the middle comes out clean.
  6. Remove the loaves from the pans and let them cool on a wire rack. Once fully cooled, wrap each loaf in plastic and then aluminium foil and transfer them to the freezer. Loaves can be kept in the freezer for up to 3 months and taken out whenever you would like a new batch of crackers.
  7. When you are ready to whip up a batch of crackers... preheat the oven to 300 degrees.
  8. Remove one of the loaves from the freezer and, using a sharp serrated knife, slice the loaf into thin slices. Keeping the loaf frozen will help you to slice the loaf nice and thin.
  9. Lay the slices on a baking sheet and bake for 10 minutes. Remove the crackers from the oven, flip them over, and bake for an additional 10 minutes.
  10. Let the finished crackers cool on a wire rack and store in an airtight container. I love these served with cheese platters!
Notes
* Adapted from the Kitchn's Cranberry-Pecan-Rosemary Crisps http://www.thekitchn.com/recipe-harvest-crackers-with-cranberries-pecans-amp-rosemary-recipes-from-the-kitchn-197627
Recipe by Port and Fin at https://portandfin.com/cherry-hazelnut-crackers-with-black-pepper-thyme/