Equipment
Ingredients
Dry Ingredients
- 120 g whole wheat pastry flour
- 120 g all-purpose flour
- 50 g brown sugar, packed
- 8 g baking soda
- 4 g kosher salt
Wet Ingredients and Add-ins
- 240 ml buttermilk, room temperature
- 75 g pecans, roughly chopped
- 75 g golden raisins
- 5 g fresh tarragon, finely chopped
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 39 kcal
- Protein
- 1 g
- Carbohydrates
- 7 g
- Fat
- 1 g
- Fiber
- 1 g
- Sugar
- 2 g
- Sodium
- 86 mg
- Saturated Fat
- 0 g
- Monounsaturated Fat
- 1 g
- Polyunsaturated Fat
- 0 g
- Cholesterol
- 0 mg
- Potassium
- 43 mg
- Calcium
- 11 mg
- Iron
- 0.2 mg
- Magnesium
- 7 mg
- Phosphorus
- 21 mg
- Zinc
- 0.2 mg
- Vitamin A
- 1 mcg
- Vitamin C
- 0 mg
- Vitamin E
- 0.0 mg
- Vitamin K
- 0 mcg
- Vitamin B6
- 0.0 mg
- Vitamin B12
- 0.0 mcg
- Thiamin
- 0.02 mg
- Riboflavin
- 0.02 mg
- Niacin
- 0.2 mg
- Folate
- 2 mcg
- Water
- 5 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Preheat your oven to 175°C (350°F) and grease a 9x5 inch loaf pan.
In a large mixing bowl, whisk together the whole wheat pastry flour, all-purpose flour, brown sugar, baking soda, and kosher salt until well combined and lump-free.
Pour the buttermilk into the dry mixture and stir gently until just incorporated, being careful not to overmix.
Fold the roughly chopped pecans, golden raisins, and finely chopped fresh tarragon into the batter until evenly distributed.
Pour the batter into the prepared loaf pan and bake at 175°C (350°F) for 35 minutes, or until the loaf is golden brown and springy to the touch.
Remove the loaf from the pan immediately and allow it to cool completely on a wire cooling rack for about 1 hour.
Wrap the cooled loaf tightly in plastic wrap and place it in the freezer for 2 hours. This chilling step is essential for clean slicing.
Preheat the oven to 150°C (300°F) for the second bake.
Using a sharp serrated bread knife, slice the semi-frozen loaf as thinly as possible, aiming for 2 millimeter thick slices.
Arrange the slices in a single, uncrowded layer on ungreased baking sheets and bake at 150°C (300°F) for 15 minutes.
Remove the baking sheets from the oven, carefully flip each cracker over, and return to the oven to bake for an additional 10 to 15 minutes until deep golden and crisp.
Transfer the hot crackers to a wire cooling rack. They will continue to crisp up as they cool to room temperature.
Chef's Notes
- Freezing the loaf before slicing is entirely non-negotiable; the firm texture prevents the nuts and fruits from tearing the crumb while slicing.
- Use a gentle sawing motion with a long, sharp serrated knife, letting the blade do the work rather than pressing down heavily.
- Tarragon brings a delicate anise flavor that pairs beautifully with the sweetness of golden raisins, but it can easily overpower milder accompaniments. Measure it carefully.
- Keep a close eye on the crackers during the last 5 minutes of the second bake. Due to the sugar content in the raisins and brown sugar, they can transition from perfectly golden to burnt very quickly.
Storage
Freezer: 3 months — Baked crackers freeze well; unbaked loaves can also be frozen for up to 3 months before slicing.
Troubleshooting
Loaf crumbles excessively when slicing
Cause: The loaf was not chilled enough or the knife used was not adequately sharp or serrated
Fix: Bake the crumbled pieces as rustic croutons or soup toppers; they cannot be reformed into crackers.
Prevention: Ensure the loaf is completely cooled and then frozen solid for at least 2 hours before attempting to slice. Always use a gentle sawing motion.
Crackers are chewy in the center instead of crisp
Cause: Slices were cut too thick or the second bake was too short
Fix: Return the chewy crackers to a 150°C (300°F) oven for 5 to 10 more minutes, watching closely to prevent burning.
Prevention: Slice no thicker than 2 millimeters and ensure ovens are properly calibrated.
Cultural Context
Inspired by the famous artisanal crisps of the Pacific Northwest, these twice-baked crackers mimic the technique of Italian biscotti but are tailored for savory and slightly sweet applications. They are a staple on upscale holiday cheese boards and charcuterie platters, making regular appearances at gatherings for Christmas and Hanukkah where they serve as an elegant vehicle for soft cheeses and rich pâtés.
