With pumpkin seeds, pistachios, olive oil, and honey, these rosemary fig crackers are an easy-to-make luxury cracker, baked twice like biscotti. During the second bake the rosemary crackers turn a deep dark gold, and the flavour is out of this world! This recipe comes from The Simple Bites Kitchen cookbook by Aimée Wimbush-Bourque.
For more homemade cracker recipes, try our easy cheddar cheese crackers or sourdough crackers made with discard.
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Ingredients
Ingredient Notes and Substitutions
- Sugar: the recipe calls for demerara sugar, but brown and plain white sugar can also be used.
- Ground flax seed: this is an important binding agent and shouldn't be left out of the crackers. Ground chia seed can be substituted for the flax.
- Figs: try dried apricots, cranberries, or raisins in place of the dried figs.
- Pistachios: other nuts can be used in place of pistachios, based on what you have on hand. Chopped walnuts or hazelnuts match up with the other flavours perfectly.
- Make it plant-based: make these rosemary crackers dairy-free by using vegan 'buttermilk'. Just mix the same amount of non-dairy milk as the recipe calls for with a teaspoon of lemon juice or apple cider vinegar.
Use the JUMP TO RECIPE button at the top, or scroll to the bottom of the post to see the printable recipe card with full ingredient measurements and complete instructions.
Step by Step
Step 1: add all of the dry ingredients to a bowl and mix to combine.
Step 2: whisk the wet ingredients together and add to the flour mixture.
Step 3: stir until well combined.
Step 4: transfer the batter to the mini loaf tins.
Step 5: bake for about 20 minutes, until lightly golden.
Step 6: thinly slice and bake again until a deep golden colour.
Top Tips
- Use standard loaf tins: if you don't have mini loaf tins, you should be able to use 2 standard-sized loaf tins instead. We're not sure what the baking time would be, but probably around 40 minutes.
- Chill before slicing: this is how you get those perfect thin crackers. Either freeze the cracker loaves for a while before slicing, or chill overnight.
- Serve with something creamy: these crackers pack a real punch and pair nicely with creamy cheeses like brie. They're great with hummus, too, but can compete a bit with some dips that have a lot going on.
Recipe Notes
The original recipe calls for plastic wrap to be used on the loaves while they chill, but as we're trying to remove single-use plastic from our kitchens, we opt for reusable beeswax wrap instead and call for that in the recipe. You could wrap in wax paper or parchment paper, too.
How to Store
Storage: keep in a sealed container at room temperature for up to a week.
Freezing: transfer fully cooled crackers to an airtight container and freeze for up to 6 months. Thaw at room temperature before serving.
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Rosemary Fig Crackers
Equipment
- Measuring cups and spoons or a digital kitchen scale
- 4 mini loaf pans
- 2 Mixing bowls
- Wooden spoon
- Beeswax wraps
- serrated knife
- Wire rack
Ingredients
- 1 cup whole wheat flour
- 1 cup all-purpose flour
- ¼ cup ground flax seed
- 2 teaspoons baking soda
- ½ teaspoon sea salt
- 1 cup chopped dried figs
- ½ cup chopped pistachios
- ½ cup raw pumpkin seeds
- ¼ cup sesame seeds
- 1 tablespoon finely chopped fresh rosemary
- 2 cups buttermilk
- ¼ cup Demerara sugar
- ¼ cup liquid honey, warmed
- Zest of 1 orange
Instructions
- Pre-heat the oven to 350ºF (180ºC). Grease 4 mini loaf pans with oil and line bottoms with parchment paper.
- In a large bowl, stir together the whole wheat flour, all-purpose flour, flaxseed, baking soda, and salt. Add the figs, nuts, seeds, and rosemary. Stir just until everything is coated in the flour.1 cup whole wheat flour, 1 cup all-purpose flour, 2 teaspoons baking soda, ½ teaspoon sea salt, 1 cup chopped dried figs, ½ cup chopped pistachios, ½ cup raw pumpkin seeds, ¼ cup sesame seeds, ¼ cup ground flax seed, 1 tablespoon finely chopped fresh rosemary
- In a small bowl, stir together the buttermilk, sugar, honey, and orange zest until the honey is incorporated. Add the liquid to the flour and mix together until just combined.2 cups buttermilk, ¼ cup Demerara sugar, ¼ cup liquid honey, Zest of 1 orange
- Divide the batter among the loaf pans. Bake for 20 to 22 minutes, until golden and springy to the touch. Remove loaves from the pans and cool completely on a wire rack.
- Once cooled, wrap tightly in beeswax wrap and chill or partially freeze before slicing. If freezing, place in the freezer for about an hour. If chilling in the fridge, at least 4 hours.
- Preheat oven to 300ºF (150ºC). Set the oven racks in the upper and lower third positions.
- Remove the plastic wrap. Using a serrated knife, slice the loaves as thinly as you can (aim for ⅛-inch (3-mm) thickness if possible) and place the slices on a single layer on two ungreased cookie sheets.
- Bake for 15 minutes, then turn them over and bake for another 15 to 20 minutes, until deep golden. They will crisp up as they cool.
- Cool completely on wire racks. Store in an airtight container at room temperature for up to one week, or freeze for up to six months.
Nutrition
Nutrition information is an estimate and is provided as a courtesy. For precise nutritional data, please calculate it independently using your preferred nutrition calculator.
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