Perfect crackers to accompany soft cheese! I love to spread fresh goat cheese on it, and take a BIG bite. The secret is to bake it twice so that it’s crispy. You need a pound cake mould to make this.

Ingredients:

• 140g wheat flour (gluten free flour also OK)
• 1 cup of nuts and seeds of your choice (almonds, pistachio, walnuts, hazelnuts, pumpkin seeds, etc)
• 1 cup cranberries or raisins
• 50g brown sugar
• 0.5 teaspoon salt
• 1/4 teaspoon baking soda
• 250mL milk or almond milk

Steps

1. Heat up the oven to 180°C.
2. Mix all ingredients above in a bowl and mix the batter
3. Butter a pound cake mould and dust with flour
4. Pour in the batter in the pound cake mould. Bake for apprx 50 minutes until fully baked.
5. Insert a toothpick in the center of the cake, and if it comes out clean- it’s done. Remove the cake from the mould
6. Cool the cake completely. Wrap with a plastic wrap and freeze for about 1-2 hours
7. Remove the cake from the freezer and slice it thinly, about 0.3-0-4mm thick. Spread them out on a baking tray with baking paper underneath.
8. Turn on the oven to 180°C. When the oven is hot, bake for 7 minutes.
9. Take them out and flip all the crackers over and bake the other side for 7 minutes.
10. Cool completely on a mesh rack. Store in an airtight box. (If it gets slightly soggy in the following days, rebake for 3-4 minutes and they will crisp up)