Golden Raisin and Pecan Thins
These slightly sweet, extremely simple crackers, adapted from "Better Baking" by Genevieve Ko, can be stirred together in minutes in one bowl, no electric mixer required. They are then baked twice – once in loaf pans and once after freezing and slicing – making them crisp all the way through. Serve them with cheese or pâté, or even on their own as a snack. And feel free to personalize these by substituting other dried fruits and nuts for the raisins and pecans. Chopped dried figs and hazelnuts make another wonderful combination.
- Serves: 8 persons
- Butter for pans
- ½cup/71 grams unbleached all-purpose flour
- ½cup/67 grams whole-wheat pastry flour
- ⅓cup/69 grams granulated sugar
- 1teaspoon minced fresh tarragon or crushed fennel seeds
- 1teaspoon baking soda
- ½teaspoon fine sea salt
- 1cup/245 grams buttermilk
- 1cup/109 grams pecans
- ¾cup/125 grams golden raisins
Step 1Place a baking sheet on center rack of oven and heat to 350 degrees. Butter three 5 3/4- by 2 1/4-inch or four 4 1/4- by 2 1/2-inch mini loaf pans. Line the bottoms with parchment paper and butter the paper.
Step 2In a large bowl, whisk both flours, sugar, tarragon or fennel seeds, baking soda and salt Add buttermilk and stir until smooth. Fold in pecans and raisins until evenly distributed. Divide among prepared pans, filling 1/4-inch from the top (batter will rise slightly in the oven), and smooth tops.
Step 3Place pans on baking sheet and bake until loaves are golden brown and a toothpick inserted into the center of one comes out clean, 25 to 30 minutes. Slide a thin-bladed knife around the pan edges. Carefully invert the loaves onto a wire rack, and discard the parchment. Cool completely, right side up on the rack.
Step 4Freeze loaves on a pan until very firm, at least 1 hour or up to 5 days.
Step 5Heat oven to 300 degrees. Line two half-sheet pans with parchment paper.
Step 6Working with one frozen loaf at a time, cut 1/8-inch-thick slices with a sharp serrated bread knife. Arrange slices on prepared pan, spacing them 1/4-inch apart. Bake one pan at a time until crackers are browned and crisp, about 20 minutes. Use a metal spatula to transfer crackers to wire racks and let cool completely.