Kerupuk Gourmet Buatan Sendiri
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 loa
Foto: RecipeTin EatsBahan-bahan
- 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))
- 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
Langkah-langkah
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!
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