Between other cooking and canning projects I restocked the pantry with some speciality crackers. These cranberry hazelnut rainforest crackers are full of protein and fiber and have some rich flavor in every bite. I like to make these crackers when I have to be in the kitchen because they take two days to complete from start to finish. Not that they are difficult to make, but there is a fair amount of wait time between the mixing of the batter and the actual production of the cracker.
Generally a batter is made, poured into mini bread pans then baked. The cool beard is then placed in the refrigerator over night so that it easer to slice. The next day the bread is sliced very thinly and placed on dehydrator trays. The slices are then dehydrated on the jerky setting until Crisp (in my dehydrator this takes about 4 hours).
These crispy, slightly sweet treats are wonderful served with almost any type of soft cheese. The recipe that I use can be found on the Wives with Knives blog. This recipe will makes a little over six dozen crackers.
One of the things that I like to to do is package the finished crackers into appetizer size packages and store them in the pantry so they can be brought out when unexpected guest arrive or for that special family meal. If you would rather have small batches of crackers on hand, then just freeze the baked breads and defrost and prepare the crackers on an as needed basis.
If you try the recipe noted above I strongly suggest that you use a dehydrator instead of the oven to dry the crisps. This will reduce the time needed to watch an oven, address any uneven thickness in the slices, and do away with any possibly of the sugars in the crisps burning.