You might know that I have a small interest in cheese. (Ahem.) That interest also extends to good accompaniments for cheese. I’m always on the lookout for delicious crackers–either store-bought or recipes.
These Fig, Hazelnut, and Herb Crackers, greatly modified from a Bake from Scratch recipe, are reminiscent of crackers from Trader Joe’s or the fairly common Raincoast brand. They have a hearty flavor thanks to a mix of flours.
Use different herbs to adjust the flavor, too, especially if you’re pairing with particular cheeses. I used fennel because I had some around, but rosemary or thyme would be great here.
Note that this is a two-step recipe, too, with a break in the middle to freeze the loaf for slicing and a second bake.
Bready or Not: Fig, Hazelnut, and Herb Crackers
These sturdy crackers for cheese can be customized with different herbs! Modified from Bake from Scratch Magazine July/August 2023.
Equipment
- loaf pan
- parchment paper
- large serrated knife like a bread knife
Ingredients
- 1/2 cup all-purpose flour
- 1/2 cup whole wheat flour
- 1 Tablespoon dried fennel
- sprinkle Italian herbs
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1/2 cup dried figs chopped
- 1/4 cup hazelnuts coarsely chopped
- 1/2 cup half & half or milk
- 2 Tablespoons runny honey
Instructions
- Preheat oven at 350 degrees. Cut parchment paper to fit like a sling into an 8.5 by 4.5-inch loaf pan. Apply nonstick spray inside pan then on the paper positioned within the pan.
- In a large bowl, combine both flours, herbs, baking soda, and salt. Add figs and hazelnuts. Gradually stir in the half & half and honey, scraping the bottom of the bowl. Pour into the prepared pan.
- Bake for 20 minutes. Go ahead and turn off the oven, as it’s not going to be used for this recipe again for a couple hours, minimum. Let the little loaf cool in the pan for 10 minutes, then lift it out to completely cool on a rack.
- Wrap it in plastic wrap and stash in the freezer for 2 hours, or until whenever you plan to finish the recipe.
- Preheat oven at 325 degrees. Line a baking sheet with parchment paper.
- Use a large serrated knife, such as a bread knife, to slice loaf into 1/8-inch thick pieces. Lay pieces on pan.
- Bake 10 minutes. Gently flip to other side. Bake for an additional 20 to 35 minutes, until pieces are crispy and dried, not squishy at all. Keep in mind, bake time will be impacted by cracker thickness; a thin cut will cook quickly, a thick cut, at the higher end of the spectrum.
- Let them cool on pan for 10 minutes, then transfer to a rack to fully cool. They will keep well in a sealed container at room temperature for up to a week, but are also great to freeze (and will thaw quickly, too).
