Friday 2 May 2014

Fig, hazelnut and fennel crackers - a work in progress.

A few weeks ago, I bought a box of these Ryvita fine rustic bakes. They were really fabulous, with stilton and brie, but I couldn't help thinking that there were other flavours I would like to try them in. Figs, with some fennel seeds, for example.

Since they very rudely don't make them in that flavour, I had a go. I made a basic yeasted dough, 2/3 strong white flour to 1/3 rye, and kneaded in hazelnuts, marinated baby figs, slightly bruised fennel seeds, sesame seeds and pumpkin seeds. When the loaf was cooked and cooled, I sliced it as thinly as I could and baked the slices until they were crisp and brown.

It was a good first attempt. The flavour was almost there - I think if I used a sourdough it would have more of the punch I was after, but the fruit, nuts and seeds were exactly what I wanted. I also struggled a bit to cut even slices, and they just weren't as thin as I wanted. Not quite sure what to do about that, though. The advantage of the rather chunky slices was that we only needed one with our pre-dinner drink though!


Jenny @ BAKE said...

These look delicious! I've never really thought about making crackers before, they're just like savoury biscotti aren't they! I love your flavour combination, I can't wait to get back into the kitchen and start recipe testing again!

Barbara said...

I think with all the fruit and nuts it would be really difficult to cut the slices thinly. Love what you've done here..I bet these were delicious, all nutty and crunchy.

grace said...

what yummy ingredients to put in a cracker!


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