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!
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!!!!!!!!!!!!!!
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.
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.
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!
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Homemade Gourmet Crackers
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:
Nutrition Information:
WATCH HOW TO MAKE IT
LIFE OF DOZER
Dozer smacking his lips over MY lunch today – a very spicy Asian Noodle Salad. No spicy salad for you Dozer! Too painful for you!
love this recipe, i have a silly question…how do i make this bread? xo
Hi Mandy, which bread are you referring to??
i was just wondering if you can make this beautiful gourmet cracker recipe into a healthy bread loaf? 🙂
I haven’t tried to be honest!
thank you for your scrumptious recipes. have an amazing day 😉
What can I use instead of the yogurt if I don’t want to make it with dairy products
Hi Tali, you could use coconut yogurt instead!
Thank you Nagi,
Can I use soy milk instead of the milk?
Can I take the yogurt completely off?
Hi Tali, you could definitely use soy, but you can’t omit the yogurt all together in this recipe unfortunately – N x
I made these on New Years Eve – it was a long process but the recipe was easy and I am absolutely in love with the outcome. Thank you for this recipe – I too love the gourmet crackers in the Super but do not love the price tag!
They are so worth it though! And they last for weeks!
I’m not a great cook but these were easy and turned out to be delicious! Thanks Nagi.
Whilst in Australia we had crackers like these with cheese over Christmas. When we arrived back in then U.K. they were £4.50 per 100g box so decided to find some to make myself. I made them as a surprise for my partner on a picnic and ever since have become a staple for every family event! Incredible. Currently waiting to take my next batch out of the oven!
Made these and they are absolutely wonderful. Definitely will be making them again.
These are amazing! I made them today for our traditional Christmas Eve cheeseboard today and not a single store brought cracker was eaten until the whole batch of these had disappeared.
My dough was a little more liquidy than in the video and I needed to cook them the second time for around 10 minutes longer but they turned out perfectly. Thank you Nagi for yet another amazing recipe!
Please send me this recipe
These crackers are delicious! I made a batch this afternoon for Christmas. They are so good and I can’t stop eating them. I’m not sure if they’ll make it to Christmas and I might need to make another batch! 🙂 instead of freezing and thawing I froze the loaf for an hour and it was firm enough to slice evenly. Thanks so much for the wonderful recipe that I will cherish for years to come.
I’m so glad you loved it Lizze!
These raincoast crisp crackers were the creation and resulting business of of a very hard working chef Lesley Stowe. Pls Remember to celebrate one of your own. She created a unique product and a category and is very generous to her community. And Everything is cheaper if you make it yourself. Love your recipes.
Just finished baking a batch of the crackers for a party we are having this Wednesday. The house smells wonderful. The crackers were perfectly baked in 25 minutes. I’m guessing the timing was faster because I live in a high altitude city in western Canada and it is also very dry. They crackers were excellent. Thx for the wonderful recipe!!!
Perfect Cathy! I’m so glad you love them! ❤️
I just made a double batch of these cracker and they are delicious. Baked them in a 12 inch loaf pan and used dates and raisins instead of cranberries and a mixture of sunflower seeds, pumpkin seeds and pine nuts, as this is what I had. After the drying step in the oven (120 degrees celsius, conventional heat) they didn’t become crisp, not even after cooling. For the second batch I used convection heat and it worked much better. I think it is because it creates less steam and dried the crackers better. The crackers were rather sweet, probably because of the dates, so next time (and for sure there will be a next time) I am going to use less sugar. Also, as others said before, my batter was rather runny, so I added a bit more flower and oats. Will have them tonight with some good blue cheese and nice red wine. Awesome recipe!!!
Hi Barb, that’s interesting to know the different oven methods – I’ll look into this! I hope you enjoy them with your cheese and wine! 🍷
I did enjoy them very much and since I made a double batch I brought some home to my family for X-mas. My mother loved them and the cheese I brought her. Had to translate the recipe for her, as she doesn’t speak English but she wants to bake them herself. I had to safe the last four (!) crackers from her for my sister to try…. awesome recipe…. if they become soft after a while you can simply stick them in the oven again for a few minutes. But key is really convection heat
Wonder if I can use my mandolin for even slices… Any thoughts?
You could definitely try!
Using extra seeds instead of rolled oats made the batter very runny. I needed to add about an extra quarter cup of wholemeal flour to bring the consistency to a muffin batter equivalent.
Thanks for your comment. I will add extra seeds as well as the wholmeal flour and see how it works.
OMG Yes! I bought some at a local Longo’s and it was $5 for a box of about 20-25 pieces. Not bad and very strong rosemary flavour, but of course I much rather make my own so I know exactly what’s going into it 🙂 This recipe looks awesome!
Do you bake right after cutting the froze loaf or do you need to wait for the slices to completely thaw?
They thaw very quickly since cut so it’s fine to bake as soon as you finish cutting! 🙂 N x
I’m excited to make these- but I’m a bit worried about cutting them thin and even. By the way, I’ve made many of your recipes, haven’t found a stinker yet! 💖
Oh gosh that part is easy! Don’t worry about cutting even, the knife will glide through and if you cut different thicknesses, don’t worry! They will still bake for the same time 🙂 N x
Thanks Nagi. These were fantastic. Made double the recipe and froze one half to have later…. not much later as the first lot went so quickly. Can’t wait to experiment with them too.
Hi,
Do you think I would be able to substitute for gluten-free flour? 🙂
Yes. I made these with plain GF flour and they came out exactly the same as those I made following the recipe. Yummy.
I made these with plain gluten free flour and they turned out exactly the same as those I made according the recipie.
Brilliant recipe I thank you Nagi! I’ve never commented on a blog before, but knew someone would have made these and am now eager to check out your other recipes!
I’m not sure sorry Ria 🙂
Hi, can I substitute equal amount of sugar for honey or maple syrup? Better yet, can I eliminate sugar altogether?
Hi there! I’m not sure about that, sorry. 🙂 I think it should be ok if you use a bit less honey than the sugar called for in the recipe. 🙂
Amazing and they taste much better than the store bought ones
Fantastic! So glad you enjoyed this R.el! N x