And it's fantastic! Twice-baked like biscotti, these crackers are thin, crispy, and packed with flavor. The raisins add their chewy texture and sweetness, while the nuts and seeds give the crackers substance. The fresh rosemary gives a breath of pine-y goodness to every bite, just like in the original crackers.
Julie recommends freezing the loaves before slicing in order to get the thinnest crackers possible. This worked really well for us. Baking the loaves in mini-loaf tins also gave them the perfect cracker shape.
We are so very happy to have found this recipe. It's easy to throw together on a whim and one batch makes enough to keep us happy for weeks. The real Raincoast Crisps might still win in a side-by-side taste test, but not by much!
A few notes for next time:
• We love rosemary and thought it could have been even stronger in this recipe. Next time we will double the amount we use. A touch more salt also wouldn't be out of place.
• The ground flax seed worked really well here. For even more savory depth, we're thinking of replacing half of the all-purpose flour with whole wheat.
• Try plumping the raisins before mixing them into the batter. we found that this made them stand out more in the finished cracker.
• This would be a very easy recipe to adapt using any dried fruit or mix of nuts and seeds. Just keep the proportions of wet and dry ingredients the same and go for it. We can't wait to start experimenting!
• Get the Recipe! Rosemary Raisin Pecan Crisps from Dinner with Julie
(Images: Emma Christensen)