Ingredients

·      250 ml milk

·      50g brown sugar , packed

·      1/4 cup plain unsweetened yoghurt

·      75g Risen Flour's Premium plain flour or Artisan White Flour

·      50g  Risen Flour's Small Batch or Artisan Wholemeal Flour 

       25g Risen Flour's Rye Wholemeal Flour

·      ½ cup dried cranberries, rasins or dried fruit of choice

·      1 tsp baking soda / bi-carb (or 3 tsp baking powder)

·      ½ cup rolled oats  (or 1/3 cup more nuts of choice)

·      ¼ cup sunflower seeds (or other seeds or nuts of choice)

SPICES:

·      ½ tsp ground turmeric

·      ½ tsp cinnamon

·      ¼ tsp nutmeg (or All Spice or 1/8 tsp cloves)

·      ¼ tsp dried thyme

·      1 tsp dried rosemary (or ½ tsp more thyme)

·      ¼ tsp salt

·      1/8 tsp black pepper

Instructions

• Preheat oven to 180C/350F
• Grease and line a small loaf tin with baking paper or use a nut loaf tin I lined with some baking paper and greased each end of the tin.
• Whisk the milk, sugar and yoghurt in a bowl.
• In a separate bowl, add Risen Flour's Premium plain flour, Small Batch or Artisan Wholegrain,  Rye Flour and cranberries. Stir to mix up cranberries or dried fruit.
• Add remaining ingredients, including Spices, plus the milk mixture. It should be a thick batter.
• Scrape/pour into tin. Bake for 25 minutes or until a skewer inserted into the middle comes out clean.
• Cool on rack, then wrap in cling wrap and freeze for at least 2 hours, up to 3 months. (Note 2)
• Unwrap loaf and allow to thaw partially so the outside is not rock hard frozen (around 20 minutes) They are easier to cut if partially frozen.
• Preheat oven to 120C/250F . Place one shelf in the middle, and another shelf beneath it.
• Use a serrated bread knife to slice thinly – around 2 mm thick  Place biscuits on 2 large baking trays, you can squeeze them in as they won’t expand or stick.
• Bake for 50 minutes or until they are a light brown, swapping trays halfway.
• Leave biscuits on tray to cool – they will harden so they snap when you break them.
• Store in an airtight container for 4 weeks or longer - I have kept mine for months and they taste just perfect!

Recipe Notes:

1.The size of the loaf tin determines the shape of the cracker. I like using the round nut loaf tins.

You can substitute the spices out for whatever you enjoy - your imagination is your limitation.

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