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Home Collections Party Food

Homemade Gourmet Crackers

By:Nagi
Published:1 Dec '17Updated:28 Sep '19
477 Comments
Recipe v Video v Dozer v

These Homemade Gourmet Crackers are a revelation. A copycat of the gourmet fruit and nut crackers sold at the stores to serve with cheese that I love but are pricey! These are simple to make, keeps for weeks, cost 80% less than store bought and taste so much better, you’ll be amazed (I was!).

Spectacular with cheeses and spreads, and for gifting!

Homemade Gourmet Crackers with Cranberries - simple to make, tastes way better and costs less than 20% that buying these at gourmet stores! Fantastic crackers for creamy cheeses, especially blue cheese. recipetineats.com

Stop press!!! Big news – DOZER HAS A BUTTON!!

↑↑↑ For all Dozer lovers out there who just want to skip straight to Dozer and see what cheeky antics he’s up to today, just click on the Dozer button and it will take you straight down to him, then you can come back and read the post!!!

Oh – there is a button to jump to the Recipe too, which I’ve had for a while now, and I also added a button to jump straight down to the Video.

A button for everyone – whatever you’re after! Dozer, recipe video or just the recipe!

OK, enough about the Dozer button. Onto today’s recipe – Homemade Gourmet Crackers!! I am super excited about this one because I’ve had some great feedback from my official taste testing team (aka my mother’s golf friends who descend upon the beach shack for a post-golf lunch and provide very constructive feedback on my recipes).

These crackers are so great, I really wish I had a fantastic story to go with them. But actually, I don’t. Quite simply, gourmet crackers are all the rage nowadays but I just can’t bring myself to pay the rather obscene prices for them. Fellow Aussies may have noticed a certain brand of gourmet crackers prominently placed near the cheese and spreads section of supermarkets like Woolworths and Coles. Crackers that look just like these homemade ones – except they are round – and they cost $6 for 15 pieces. $6!!!!!!!!!!!!!!

Homemade Gourmet Crackers with Cranberries - simple to make, tastes way better and costs less than 20% that buying these at gourmet stores! Fantastic crackers for creamy cheeses, especially blue cheese. recipetineats.com

I have been known to drop a small fortune on designer shoes a handful of times in my life. However, I cannot bring myself to pay $6 for one packet of gourmet crackers, especially when 1 packet would never suffice for my gatherings, I’d have to get 3 or 4. Can you imagine paying $24 just for the crackers for a cheese board??

Oh wait, I just realised I totally lied. I did buy one packet – for taste testing purposes, to copy them. 😉 I’d been eyeing them off for months, wanting to do a huge cheese board with these gourmet crackers. Then finally the penny dropped – get a packet and copy them.

So that’s what I did.

Homemade Gourmet Crackers with Cranberries - simple to make, tastes way better and costs less than 20% that buying these at gourmet stores! Fantastic crackers for creamy cheeses, especially blue cheese. recipetineats.com

These are very simple to make. It’s just like mixing up a muffin batter, except it’s baked in a loaf tin. Freeze (to make it super easy to slice thinly), slice, then bake again. It’s like making biscotti (ooooh, haven’t done that yet!!). It’s highly customisable, and brilliant for making ahead because the baked crackers stay crisp for at least 1 month OR you can keep the loaf in the freezer for weeks and weeks, then bake when you want them.

How to make Homemade Gourmet Crackers recipetineats.com

My taste testers agreed 100% that there is no contest when comparing these Homemade Gourmet Crackers to the store bought ones. With homemade, you can actually truly taste the ingredients – the spices, the cranberries, the sunflower seeds. The store bought one has far less flavour. When you taste them one after the other, which we all did, the difference is so “in your face”, it’s quite extraordinary.

If you’re planning a cheeseboard these upcoming holidays, I truly hope you consider these. Your family and friends will be blown away. They really are so simple, customisable, and make ahead – my taste testers were eating crackers I’d made 4 weeks earlier!

Oh – and they cost about 20% of the gourmet crackers that I copied. 🙂 I have a little gathering with friends this weekend, and I’m wondering how many times I will point to the crackers on the cheese board and proudly say “I made those”. I’ll ask my friends to keep count! – Nagi x


More cookie / cracker copycats

Other recipes I’ve created in the past for the same reason as these Byron Bay cookie copycat recipe (ie because I love ’em but they’re expensive!)

  • Byron Bay Cookies Copycat White Chocolate Macadamia Nut Cookies – big, thick, buttery cookies loaded with white chocolate and macadamia nuts. Crisp with a tender melt-in-your-mouth texture, just like Byron Bay Cookies!

  • Muesli Cookies (Breakfast Cookies / Granola Cookies) – copycat of the thick, chunky, chewy muesli cookies sold in cafes across Australia. A healthy breakfast option because it’s like a bowl of oatmeal in cookie form – refined sugar free, low fat, gluten free, keeps you full for ages but it tastes like a sweet cookie!

Homemade Gourmet Crackers with Cranberries - simple to make, tastes way better and costs less than 20% that buying these at gourmet stores! Fantastic crackers for creamy cheeses, especially blue cheese. recipetineats.com

Homemade Gourmet Crackers with Cranberries - simple to make, tastes way better and costs less than 20% that buying these at gourmet stores! Fantastic crackers for creamy cheeses, especially blue cheese. recipetineats.com

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Homemade Gourmet Crackers with Cranberries - simple to make, tastes way better and costs less than 20% that buying these at gourmet stores! Fantastic crackers for creamy cheeses, especially blue cheese. recipetineats.com

Homemade Gourmet Crackers

Author: Nagi
Prep: 15 mins
Cook: 1 hr 15 mins
Total: 1 hr 30 mins
4.99 from 113 votes
Servings40 pieces
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These are a copycat of Gourmet Crackers sold at my local shops which are so expensive to buy! For 1/5th of the price to buy, these are simple to make and they taste much better (having done side by side taste testing!). They last for at least a month in an airtight container, or you can keep the loaf in the freezer then slice and bake when desired. They taste sweet / savoury and are perfect with cheese. Customisable! Recipe VIDEO below.

Ingredients

  • 1 cup / 250 ml milk (any fat % cow's milk)
  • ¼ cup / 50g brown sugar , packed
  • ¼ cup plain unsweetened yoghurt (I used Greek)
  • ½ cup / 75g plain flour (all purpose)
  • ½ cup / 75g whole wheat / wholemeal flour
  • ½ cup dried cranberries (or other dried fruit of choice)
  • 1 tsp baking soda / bi-carb (or 3 tsp baking powder)
  • ½ cup rolled oats   (or 1/3 cup more nuts of choice)
  • ¼ cup sunflower seeds (or other seeds or nuts of choice)

Spices:

  • ½ tsp ground turmeric (can omit)
  • ½ tsp cinnamon
  • ¼ tsp nutmeg (or All Spice or 1/8 tsp cloves)
  • ¼ tsp dried thyme
  • 1 tsp dried rosemary (or ½ tsp more thyme)
  • ¼ tsp salt
  • 1/8 tsp black pepper

Instructions

  • Preheat oven to 180C/350F (all oven types). Grease and line a small loaf tin with baking paper (mine is 21 x 11 x 7 cm / 8.5 x 4.5 x 3”) (Note 1).
  • Whisk the milk, sugar and yoghurt in a bowl.
  • In a separate bowl, add plain flour, wholemeal flour and cranberries. Stir – use fingers to break up cranberries if required.
  • Add remaining ingredients, including Spices, plus the milk mixture. It should be a thick batter, like muffin batter (note: batter in video looks slightly thicker because it was standing for a couple of minutes, doesn't affect outcome). 
  • Scrape/pour into tin. Bake for 25 minutes or until a skewer inserted into the middle comes out clean.
  • Cool on rack, then wrap in cling wrap and freeze for at least 2 hours, up to 3 months. (Note 2)
  • Unwrap loaf and allow to thaw partially so the outside is not rock hard frozen (around 20 minutes).
  • Preheat oven to 120C/250F (all oven types). Place one shelf in the middle, and another shelf beneath it.
  • Use a serrated bread knife to slice thinly – around 2 mm / 1/12” thick (see video). Place biscuits on 2 large baking trays, you can squeeze them in as they won’t expand or stick.
  • Bake for 50 minutes or until they are a light brown, swapping trays halfway.
  • Leave biscuits on tray to cool – they will harden so they snap when you break them. (Note 3)
  • Store in an airtight container for 4 weeks (probably ok for longer, I’ve only done 4 weeks). Brilliant served with creamy cheeses like brie, camembert, but soft, creamy blue cheeses is the ultimate pairing!

Recipe Notes:

1. The size of the loaf tin determines the shape of the cracker. I like using a small one so you get more height to the loaf, so when it slices they are a nice rectangle shape.
The source recipe (see Note 3) suggests baking the batter in mason jars to make them round which looks terrific. My concern here was ensuring that the mason jar used is in fact oven proof, and because I don’t even know if mine are, I opted to stay away from this technique. You can actually get baking tubes the size of crackers! However, there are no hard and fast rules about what shape gourmet crackers should be and the rectangle shape of mine are good for snapping into 2 pieces so each piece becomes about the size of a round cracker, so I’m happy with these!
2. Freezing the loaf completely through to the middle makes it far easier to slice thinly.
I haven’t actually frozen mine for 3 months (I’ve done around 1 month) but I’ve researched into this based on the ingredients included and it seems that the nuts / fruit will / may start to lose flavour after around 3 months. If they aren’t fully crisp, pop them back in the oven and let them cool in the still hot, closed, turned off oven.
3. This recipe is adapted from this Copycat Trader Joes Pumpkin Cranberry Gourmet Crackers by The Café Sucrefarine, great blog run by a mature husband and wife team. That’s a nice way of saying they have many years of cooking experience, their recipes are reliable and they have great taste! The changes I made: I use milk instead of buttermilk because I honestly could not tell the difference, and I use yoghurt instead of 3 tbsp pumpkin puree because we don't get canned pumpkin here and even if we did, I would prefer to avoid opening a can to just use 3 tbsp. Plus yoghurt combined with milk = great buttermilk sub! I also bake mine longer at a lower temp because I find it crisps the biscuits better without colouring them too much and ensuring the cranberries don't burn.
4. Makes 40 crackers which are about 11 x 3cm / 4.5 x 2.3". Nutrition per cracker.

Nutrition Information:

Serving: 15gCalories: 31cal (2%)
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @RecipeTinEats.

 


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Hi, I'm Nagi!

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477 Comments

  1. Lesley McGovern says

    December 13, 2021 at 11:12 am

    Tasted delicious. Crisp when first cooked but soft the next day. Can any give tips to keep them crispy?

    Reply
  2. Marissa says

    December 10, 2021 at 10:07 pm

    Can’t believe how easy these are to make! Another winning Nagi recipe for the books

    Reply
  3. Averil says

    December 10, 2021 at 2:53 pm

    5 stars
    These are amazing, thanks Nagi! I’ve made several batches now, reckon fig and pistachio almost rival your original cranberry recipe, YUM! I have to confess that the yield is never very good, I’m sure it has nothing to do with my tendency to steal some off the tray every time I check in the second baking…🤣

    Reply
    • Nagi says

      December 10, 2021 at 4:53 pm

      Who does that??! Not me? lol…N x

      Reply
  4. Melissa says

    December 10, 2021 at 12:48 pm

    5 stars
    Just baked a batch of this and it was delicious! Recipe is so easy to follow! Thanks Nagi!

    Reply
  5. Clare says

    December 8, 2021 at 2:25 pm

    Just made these for the first time & they are delicious! Very addictive, can’t stop eating them! Definitely on the sweeter side & the cinnamon is the most dominant spice flavor. I used reduced sugar cranberries & could only find salted sunflower seeds & they turned out fantastic. Would love additional suggestions for toppings & a savory recipe version would be great..

    Reply
  6. Jenn says

    December 6, 2021 at 10:02 am

    Wondering if you could just eat this as a loaf? Looks yummy!

    Reply
  7. Charlie Branston says

    December 5, 2021 at 10:37 pm

    I’m becoming an avid followers – your taste in food mirrors mine so closely and so far, you’re recipes really work.
    Really want to try these crackers, could fig and walnut work as substitutions?

    Reply
  8. Judith says

    November 29, 2021 at 12:58 pm

    Made a batch last night and stored in Tupperware overnight – found them quite soft this morning. All I can think of is they might have still been a bit warm or it’s the Brisbane humidity at work! I’ve popped them back in the oven with fingers crossed.

    Reply
  9. Shirley Bridges says

    November 25, 2021 at 5:48 am

    Do you think I could use all almond flour? I’d love to give these to some Keto friends. Thanks

    Reply
    • Nagi says

      November 26, 2021 at 4:00 pm

      I haven’t tested that Shirley, sorry! N x

      Reply
  10. Gwen says

    November 22, 2021 at 1:38 am

    Re pumpkin in can. Look in the tinned veggie aisle. Dogs love pumpkin and it is very good for them according to my groomer who also is a judge for dog shows. I freeze my tinned pumpkin in ice cube containers and give my doodle one a day.

    Reply
  11. Susan says

    November 19, 2021 at 4:12 am

    I’m making these right now and they have been baking 40 min and toothpick is still not clean. Anyone else have to bake them much longer. Love all your recipes!

    Reply
    • Norma says

      December 12, 2021 at 6:00 pm

      Yes! I’ve been making this recipe since the first version came out. I found increasing the temperature to 375°f and time to 45 mins works best for me. I love this recipe and get lots of requests for it.

      Reply
  12. Anna says

    November 1, 2021 at 12:56 pm

    The Best crackers. Just need to fine tune my cooking time for cracker crispness. I love them but my husband can’t get enough of them!
    Thank Nagi

    Reply
    • Nagi says

      November 3, 2021 at 9:04 am

      I am glad you enjoyed it Anna! N x

      Reply
  13. Jc says

    October 31, 2021 at 11:54 am

    What ratio would you recommend for cracked pepper and rosemary biscuits please and would i leave the other ingredients the same ?

    Reply
    • Nagi says

      November 1, 2021 at 12:18 pm

      Hi JC – that would be a different recipe entirely. You could always double the pepper quantity to increase the pepper flavour in these. N x

      Reply
  14. Lisa says

    October 27, 2021 at 3:20 am

    5 stars
    These crackers are awesome! Thanks for a winner of a recipe!

    Reply
    • Nagi says

      October 27, 2021 at 5:14 pm

      So glad you enjoyed them Lisa! N x

      Reply
  15. Cindy says

    October 18, 2021 at 9:49 pm

    Thanks so much for this recipe Nagi. I’ve been making these since you shared the recipe last year. I baked them yesterday & the 3 loaves are now in the freezer ready to be sliced & baked for the upcoming busy entertaining season.

    Reply
    • Nagi says

      October 19, 2021 at 3:33 pm

      You are smart to think ahead! N x

      Reply
  16. Jenn says

    September 19, 2021 at 10:06 am

    I just love this recipe Nagi. I have made it loads of times. I now give them away as gifts, everyone loves them and asks for more. Thank you

    Reply
  17. Kim says

    September 16, 2021 at 12:25 pm

    Hi Nagi,
    Could I use self raising wholemeal flour as I have some left & dont really want to by more wholemeal flour at this time.

    Reply
    • Nagi says

      September 16, 2021 at 3:04 pm

      Hi Kim, you can, I would reduce the bi-carb to 1/2 tsp as well as the flour has raising agent in it already. N x

      Reply
      • Kim says

        September 18, 2021 at 7:17 pm

        5 stars
        Thanks Nagi. Made these per the instructions, only change was all wholemeal self raising flour, leaving out the bi-carb. However once they cooled I’ve put them in a plastic container and within 20 mins they have gone soft. Please help me save my delicious crakers.

        Reply
  18. Cindy Robertson says

    September 2, 2021 at 8:19 am

    Do you have a recipe for biscotti?

    Reply
    • Andrea says

      December 5, 2021 at 7:21 pm

      There is a search bar on the website

      Reply
  19. Kate Andrews says

    August 7, 2021 at 4:33 pm

    5 stars
    Onto my third batch (blueberry and pumpkin seed for this lot), and will never buy the exxy shop ones again. I happen to have a $2 flea-market tin that makes them exactly the same size as the ones I usually buy, so nobody would know I’d made them, except I’m prancing around telling everyone how magical I am!
    Thank you, Nagi. I don’t know how you do it. <3

    Reply
  20. Elise Mullan says

    August 4, 2021 at 3:18 pm

    5 stars
    Delicious!
    Could I sub the yogurt for sour cream (that’s what I have right now & I want to make them again-without going to the shop!)

    Reply
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