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artisanal-cracker-with-brie-closeup
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4.50 from 6 votes

Copy Cat Artisinal Crackers

Prep Time15 minutes
Cook Time1 hour 20 minutes
Total Time4 hours 35 minutes
Course: Appetizer, Snack
Cuisine: American
Servings: 50 crackers
Calories: 27kcal

Ingredients

  • 1 cup milk
  • ¼ cup packed brown sugar
  • ¼ cup plain yogurt
  • 1 cup all purpose flour (or ½ cup white/1/2 cup whole wheat)
  • ½ cup dried cranberries roughly chopped
  • 1 teaspoon baking soda
  • ½ cup rolled oats
  • ¼ cup pistachio shelled and roughly chopped

Spices

  • ½ teaspoon turmeric optional
  • ½ teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • ¼ dried thyme
  • 1 teaspoon dried rosemary (or dried Italian spices)
  • ¼ teaspoon salt
  • tsp black pepper

Instructions

  • Preheat oven to 350 degrees. Spray your loaf tins with cooking spray. Line with parchment paper if you are concerned with removing them from the pan.
  • Mix the milk, sugar and yogurt in a bowl.
  • Mix the flour and cranberries in a separate bowl. Stir it up so the cranberries are coated.
  • Add the remaining ingredients to the dry mix. Stir to mix evenly and then stir in the milk mixture. Don't over mix. (It should look similar to a muffin batter).
  • Divide batter evenly among your loaf pans. Bake 25-30 minutes until a toothpick in the middle comes out clean.
  • Cool on a rack. When completely cool wrap in plastic wrap and freeze. Freeze at least 2 hours or up to 3 months.
  • Remove loaves from freezer at least 90 minutes before serving. Defrost loaves about 20-30 minutes before you slice them. (They are easier to cut very thinly if semi-frozen).
  • Preheat oven to 250 degrees. Line 2 baking sheets with parchment paper. Separate oven racks to lower and middle of the oven.
  • Using a very sharp, serrate bread knife slice loaves into thin slices about ¼ inch thick. (Err on the thin side of slicing rather than thicker.)
  • Arrange slices on the baking sheets. They will not change shape so you can pack them closely together.
  • Bake for 50 minutes, switching the trays half way through.
  • Crackers should be golden brown when done baking. Allow crackers to cool on the trays. They will harden as they cool.
  • Store in an airtight container for up to four weeks.

Notes

[nutrition-label]

Nutrition

Calories: 27kcal | Carbohydrates: 5g | Protein: 1g | Fat: 0.4g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.2g | Cholesterol: 0.5mg | Sodium: 30mg | Potassium: 24mg | Fiber: 0.4g | Sugar: 2g