Once in a while I’ll splurge for a box of Raincoast Crisps – have you tried them? They come in several flavors, but my favorite is Rosemary, Raisin, Pecan. At $8 to $13 for a relatively small box, we don’t buy them often.
Then I discovered this post from The Kitchn – a copycat recipe with Cranberries, Pecans and Rosemary. I hadn’t considered making my own! And they did all of the heavy lifting because these crackers are fantastic!
My take on these came from an impulse buy of dried sour cherries and that I happened to have walnuts in the freezer and a few stems of fresh rosemary still holding on in my herb garden. It’s a version that I’d highly recommend. But this is a recipe that you could (and should!) experiment with using any nut, seed, fruit, herb combinations that you like.
The preparation of these is reminiscent of biscotti in that you bake the batter as a loaf and then bake it again in very thin slices. These crackers have the extra step of freezing the loaves solid before you slice them, but that’s also a benefit as you can make the loaves up to 3 months in advance and then slice and bake just the amount you want.
To make these, you’ll need mini loaf pans and I highly recommend these. They are of great quality, are inexpensive and are made of silicone (no need to grease).
Sour Cherry, Walnut and Rosemary Crackers
- 1 cup dried sour cherries
- 1 cup all-purpose flour
- 1 cup white whole wheat flour
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1/3 cup packed brown sugar
- 1 1/2 cups walnuts toasted and coarsely chopped
- 2 tablespoons poppy seeds
- 1 tablespoon fresh rosemary minced
- 1 cup plain yogurt
- 1 cup milk
Preheat oven to 350°F. Arrange mini-loaf pans on a baking sheet. (If the pans are silicone, no need to grease them. If they're metal, be sure to grease them thoroughly.)
Place sour cherries in a small bowl and cover with very hot water. Set aside.
Whisk the flours, rosemary, baking soda, and salt together in a large mixing bowl. Whisk in the brown sugar, breaking up any clumps.
In a glass measuring pitcher, whisk yogurt and milk together until smooth; pour over flour mixture and stir just until moistened.
Drain the sour cherries and add them along with the walnuts and poppy seeds to batter. Gently stir to distribute evenly.
Divide batter between the mini-loaf pans, filling them about 3/4 full. Transfer baking sheet with loaf pans to oven. Bake 30 to 35 minutes, until a knife or toothpick inserted into the middle of the loaf comes out clean.
Remove loaves from pans and cool completely. Wrap loaves in foil and place in freezer bag or freezer container. Freeze for several hours or overnight until solid.
To make crackers, preheat oven to 300°F. Place one oven rack in top third of oven and a second rack in bottom third.
Remove one of the loaves from the freezer and slice very thin - 1/8-inch or thinner - with a serrated knife. Arrange slices in a single layer, close but not touching, on a parchment-lined baking sheet. Repeat with remaining loaves until you've covered two baking sheets.
Bake 15 minutes. Flip and continue baking for another 15 to 20 minutes. Crackers are done when they are golden in the middle, feel dry to the touch, and have slightly curled slightly edges. The (crackers will continue to crisp as they cool.) Transfer to cooling rack to cool completely.
Repeat with remaining loaves.