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Cherry and almond crackers
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Full of flavour, these are a cross between melba toast and savoury biscotti.
Makes: about 30-40
unsalted butter, for greasing
100g blanched almonds
150g plain flour, plus extra for dusting
200g strong wholemeal bread flour
½ tsp baking powder
1 tsp bicarbonate of soda
2 tbsp light brown soft sugar
75g dried cherries, roughly chopped
100g LOVE life mixed seeds
2 tbsp extra virgin olive oil
284ml carton buttermilk
1 tbsp clear honey
1 Preheat the oven to 170˚C, gas mark 3, and grease and line the base and ends of a 900g (2lb) loaf tin with a strip of baking parchment. Roast the almonds on a baking tray for 7-10 minutes, until pale golden; cool, then chop roughly.
2 Put the flours, baking powder and bicarbonate of soda in a large mixing bowl with a pinch of salt and pepper. Mix in the sugar, almonds, cherries and seeds. In a jug, mix the oil, buttermilk and honey; mix into the dry ingredients, then knead the dough very lightly on a well-floured surface to just bring it together, until smooth.
3 Pat the dough to a rectangle slightly smaller than the tin and place inside; press into the corners. Bake on the middle shelf for about 30-35 minutes, until risen and golden. Remove and leave in the tin for 5 minutes, then turn onto a wire rack to cool completely (about 4 hours).
4 Once the loaf is cool, preheat the oven to 150˚C, gas mark 2. Using a serrated bread knife, cut 30-40 thin slices – no thicker than 0.4cm – and spread over parchment- lined baking trays. Bake in batches for about 10-15 minutes, on the middle shelf, until crisp. Cool the crackers on wire racks.
FYI: The crackers can be stored in an airtight container for up to 1 week.
This recipe first appeared in Waitrose Kitchen magazine. myWaitrose members can download the Waitrose Kitchen app edition for FREE. Find out more.
Typical values per serving:
This recipe was first published in December 2014.