"Good cooks are not born…they learn by doing" Julia Child
Copy Cat Artisanal Crackers
You know the ones…those artisanal crackers with cranberries and pistachios, or various seeds and nuts. You may be happy to know you can make all kinds of variations with just a few ingredients at a fraction of the cost.
I love those crackers but I always shudder when I seem the price at almost $6.00 for one sleeve of crackers. Now I don’t have to!
I was so excited when Nagi from Recipe Tin Eats shared her version that I got up from my chair immediately and made a couple of batches.
The ingredients are relatively simple, although there are a lot of them! It is easy to dump them all in a bowl, kind of like making muffins but with more ingredients. The cooking is a double bake similar to biscotti so they get nice and dry and crisp.
Freezing the little loafs helps to slice them cracker thin. So it takes a bit of elapsed time to make, bake, freeze and re-bake but trust me… it is worth it! The freezing means you can make them ahead, store them frozen and do the second bake whenever you need them. They also keep in and air tight container for up to four weeks.
I have mini loaf pans 6″ X 3″ by 2 3/4″ deep. They make a great finished cracker size. You don’t have to invest in mini pans- you can buy disposable ones in foil or cardboard. I get the heavy cardboard mini moulds from the Bulk Barn and/or the Dollar Store.
When I served them to guests they looked up in surprise on the.very.first.bite and asked what they were and where they came from!
The other bonus is you can switch up any dried fruit and nut or seed combination that you like.
I made a batch with cranberry and pistachio nuts and another with dried apricots and almonds. I am planning to make a batch with dried figs and pistachio and another with raisins and sunflower seeds. I am also wondering about getting a combo together with pine nuts. I will update this post when I have made the other combinations.
In the meantime I can confirm that the apricot/almond cracker was delicious with Stilton Cheese with Mango and Ginger. And they both were to die for with creamy Brie. The Brie just acted as a foil for all the savouriness of the crackers.