Seedy crackers
TOP TIP: If you haven’t got any buttermilk, in a jug pour 70ml of lemon juice and top with 330ml of whole milk. Give it a stir and leave in the fridge for 20 mins and you will have buttermilk to use for the recipeGet ahead for Christmas. You can cook the loaves, cool them and freeze them if, like me you are making a lot. I then defrost them and slice them when they are still cold.The cooked crackers will keep in an air tight container for at least a month but you’ll probably eat them before the month is up.You will need 2 loaf tins.
- Servings: 40
Source: The Secret Supper Society
Ingredients
- plain flour
- malted brown flour
- salt
- freshly ground black pepper
- bicarbonate of soda
- pumpkin seeds
- sunflower seeds
- linseed
- hazelnuts
- dried apricots
- rosemary
- light brown sugar
- buttermilk