Saturday, 21 August 2010

Claire Dolsen's Raincoast Crisps

After tasting these delicious biscuits with creamy brie at the Victoria shower, I had many people ask after the recipe. Here it is- enjoy!

Claire's Raincoast Crisps:

Preheat oven to 350'

2 cups flour (all white flour or 1 cup white flour and 1 cup whole wheat flour)
2 tsp baking soda
1 tsp salt
2 tbs brown sugar
Stir together in large bowl

2 cups buttermilk
2 tbs honey
Add to dry ingredients and stir slightly

1 cups raising or dried cranberries or a mix of the two
1/2 cup chopped pecans
1/2 cup pumpkin seeds
1/4 cup flax seeds
1/4 cup sesame seeds
1 tbs chopped rosemary
Add to other ingredients and stir just until blended. Mixture will still be quite wet.

Pour batter into 2 greased 4"x8" loaf pans or 4 smaller pans
Bake appx. 45 minutes (less for smaller pans) until golden and springy
Remove from pans and cool on rack. Freeze for a short period (or longer for later use) or leave a day or two to make slicing easier.
Slice really thing with a breaded knife. Put on a cookie sheet and bake again at 300' for 10-15 minutes and then flip and bake another 10 minutes until crisp and golden.
Makes 7 dozen.

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