Crackers with cranberries and seeds

Instructions

1. Preheat oven to 180C. Grease and line a loaf tin with baking paper (12x30x7 cm). Whisk the milk, sugar and yogurt in a bowl.
2. In a separate bowl, add plain flour, wholemeal flour and cranberries. Stir. Add remaining ingredients and you will get a thick batter, like muffin batter. Pour into tin and bake for 25 minutes. Cool on rack, then wrap in foil and freeze for at least 2 hours, up to 3 months.
3. Unwrap loaf and allow to unfreeze partially so the outside is not rock hard frozen (around 20 minutes). This will help you to cut in thin slices.
4. Preheat oven to 120 °C. Place one shelf in the middle, and another shelf beneath it. Use a bread knife to slice thinly – around 1.5 mm. Place crackers on 2 large baking trays. Bake for 50 minutes . Leave crackers on tray to cool – they will harden so they snap when you break them.
5. Store in an airtight container for 4 weeks. Brilliant served with creamy cheeses like brie, Camembert.

• Servings : 15
• Ready in : 60 Minutes
• Course : Appetizers, Dessert and Snacks, Main courses
• Recipe Type : Appetizers, Biscuits, Breads, Christmas Recipes, Finger foods, Freezer-friendly, Snack
• Ingredient : Baking soda, Brown sugar, Caw-milk, Cinnamon, Cranberries dried, Flour, Ground black pepper, Milk, Nutmeg, Oat bran, Oats, Pepper, Red cranberries, Salt, Sea salt, Sunflower seeds, Thyme, Wheat Flour, Whole wheat flour, Yogurt