Sherly´s Tips

Thin fruit and nut crackers for cheese

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.


  • 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


  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)

1 Comment

  1. Jill schrOeder

    Thanks Sherly! These were delicious! I see similar in the grocery but aren GF. So glad to have a recipe that i can make for our cheese boards.


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Sherly's Kitchen
Seestrasse 297
8038 Zürich, Switzerland



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