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.
Prep time: PT15M
Cook time: PT75M
Total time: PT90M
Rating
4.98 stars (181 reviews)
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))
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
Steps
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!
Nutitrion
Serving Size: 15 g
Calories: 31 kcal
Reviews
Bernice Mitchell on 2026-01-28 (4 stars): I enjoyed making these crackers but i found these crackers very sweet, my friend thought they were sweet biscotti. I had already increased the salt to 1 tsp. , second try, 1 tbspn sugar 1 tsp each salt and cracked black pepper, also trying Sumac, nutmeg, garlic powder dried rosemary sesame seeds :) thanks
Sandie Fournier on 2025-12-28 (5 stars): I would honestly give 5* if I could. Absolutely delicious crackers. Once again, a fabulous recipe. Thank you Nagi.
Anne on 2025-12-28 (5 stars): After trying countless 'raincoast' dupes recipes yours will be my new go-to recipe for artisan crackers.
Thanks for sharing.
Belinda on 2025-12-21 (4 stars): I have made these twice now, and when I bake them in the oven, I get a huge bubble through the middle. The second time I gave the tin a really good tapping before putting it in the oven, but it still made a big air bubble. Does anyone know what I may have done wrong? They still tasted delicious, but it was hard to keep the cheese on the holey crackers.
Debra Player on 2025-12-19 (5 stars): This is the best recipe ever!! I always make at least two batches as they are so popular. make great gifts too. I use Gluten Free flour for my GF friends and family. I substitute whatever dried fruits and nuts and seeds into the recipe and it is always a success. My mystery biscuits!
Nicola Stone on 2025-12-15 (5 stars): Great recipe as always! Made two batches. One as per the recipe with cranberries, pumpkin seeds and sunflower seeds. Second batch with chopped apricots and walnuts and some seeds. This batch I cooked in a nut loaf tin which worked well. Oozed a tiny amount at the base end ( cooked it on a small tray to avoid mess) and also popped its top. This one I cooked for an extra ten minutes. I ended up with lovely round crackers as well as the rectangular ones. I sprayed both tins with canola spray and also lined them with parchment paper. No trouble getting them out.
Both taste lovely and I can’t wait to try with some Brie, white Castello or a good aged cheddar. Yum!
I am planning to gift some this Christmas and I’m sure they will go down well.
Kerry on 2025-12-07 (5 stars): I am a novice cook, so need good recipes to follow. This was so easy to make and the result was outstanding. I love the clarity of the instructions, the explanations, and the tips. Just bought your book on the back of it. Thank you for bringing this little taste of pleasure into my day.
Débora on 2025-11-25 (5 stars): I really like this recipe.
Next time, I will skip the cinnamon and use less sugar, but I think that's just my personal taste. They are really good!
Charmaine Hird on 2025-10-31 (5 stars): These are the best. I've made the recipe here, plus apricot & pecan, fig & pistachio and we can't stop eating them. They're all delicious. I'll never buy them ever again!
Cat on 2025-10-31 (5 stars): Absolutely incredible! Crisp, delicious and the perfect accompaniment to hard or soft cheeses. The spice and herb combination is sublime - I wouldn’t change a thing here.
Used cranberries, pistachios, sunflower and pumpkin seeds it mine. How has it taken me so long to find this recipe!
This will be going into high rotation. Thank you, Nagi!
Anwen on 2025-10-05 (5 stars): These are delicious! I used dates, cranberries and chia seeds. Just be careful with dates because I with the way I chopped them I got some pockets of flour that didn't mix in well. I cooked them in mini silicone loaf moulds, made them really easy to slice into cute little crackers.
Celeate on 2025-08-23 (5 stars): I'm so glad I found this copycat recipe. Now I can enjoy them without paying the high price. Thank you for sharing the recipe. It's so easy to make and delish
Rose on 2025-07-18 (5 stars): These are so tasty and easy to bake. I've made these a few times for us and gifted a few batches, all with excellent feedback. I followed the recipe as written with the exception of one tweak. Instead of 1/4 cup sunflower seeds, I cut it to 1/8th cup and added 1/8th cup pumpkin seeds as well. Yum 😋
Rose on 2025-07-18 (5 stars): These are so tasty and easy to bake. I've made these a few times for us and gifted a few batches, all with excellent feedback. I followed the recipe as written with the exception of one tweak. Instead of 1/4 cup sunflower seeds, I cut it to 1_8 and added 18 cup pumpkin seeds as well. Yum 😋
Christine Cieri on 2025-05-13 (5 stars): These couldn't be easier or tastier. I have gifted these many times. They are ridiculously forgiving. I love you can throw in whatever combination of fruit and nuts that you have and it comes out perfectly. Today I didn't have yogurt, used sour cream, thought I had cranberries, found trail mix in the pantry instead, and used it with fingers crossed. Came out shockingly delicious. Thank you Nagi, another winner.
Christine Cieri on 2025-03-22 (5 stars): Just made a batch of these and they are delicious and beautiful!!! I'm taking them to a dinner party this weekend with an undetermined spread. Making another batch tomorrow for myself and two neighbors that I share recipes with (commonly yours!). Thanks for making me look like a rockstar...again!!
