Cranberry, Seed and Sultana Crackers

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Recipe's preparation

Prepare a 9” x 5” loaf tin while the oven pre heats for 160 degrees

Put the larger nuts in the bowl, blitz on Speed 6 for 7-10 seconds depending how fine you want the seeds and nuts, I like them a bit chunky. Remove from bowl and put aside

Add in the whole wheat flour, plain flour, sugar, cardamom, pepper, baking powder, baking soda and salt into the bowl. Mix on speed 2 to incorporate the dry ingredients.

Add the Buttermilk, maple syrup and golden syrup and mix on speed 4 until combined.

Add in the rest of the ingredients and mix on "Counter-clockwise operation" speed 3 until incorporated.

Pour into your prepared tin and spread it out to an even level.

Bake for 50 minutes, or until a skewer comes out clean from the centre of the loaf.

Once ready cool the loaf in the tin for 25 minutes, then onto a wire rack to cool completely.

I find this will cut better if I put it in the fridge to chill.

Get the oven to 150 degrees and line your trays.

Slice as thinly as you like using a serrated knife. I cut the slices then cut them in half. Doing this will get you at least 70 crackers.

Place them on your tray and toast for 12 minutes. Then remove the trays, turn each cracker over and cook for another 12 minutes or until the are the desired colour. I find 10 minutes second time has been ok. If they still feel too soft, pop them back in.

These should last in an airtight container for a week, but they never last that long here