What a difference one little ‘s’ makes. I’m talking about crisps! This is not the recipe where you bake fruit in a casserole dish with a crunchy topping of brown sugar, butter, and flour. Crisps are crisp, crunchy, twice-baked slices of quick bread that are more like crackers than slices of bread. They are like little slices of toast of a bread that is loaded with fruit, nuts, herbs, and seeds in slightly sweet bread dough. They are also incredibly addicting.
I tried these a long time ago at a party, then forgot all about them, until one day recently I was shopping at my favorite discount grocery store, Grocery Outlet, and noticed that they had these on sale. They were more than half off the usual price, but still quite expensive! A small box of about 5 ounces was going for $3 instead of about $8! But I still like Grocery Outlet. Sometimes you can really find great deals on things.
I bought a box, but let’s just say five ounces doesn’t last very long in our household lol! That’s really just a sample size! If they gave out samples sizes that big, everybody would demand that they lower the price or start making their own, because they are so good! Soon I was craving for more, so I decided that I could probably just make some. Found a recipe online and the rest is, as they say, history. I decided to use molasses and maple syrup instead of honey. Partly because that’s what I had on hand, but now I think it gives it a more interesting flavor and color. Enjoy!
rosemary cranberry pine nut crisps (slightly altered from this)
2 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
2 cups buttermilk
1/4 cup sugar
2 Tablespoons maple syrup, room temperature
2 Tablespoons blackstrap molasses, room temperature
1 cup dried cranberries (or other dried fruit)
1/2 cup pinenuts
1 Tbsp. finely chopped fresh rosemary
Heat oven to 350 degrees F.
Prepare pans that you are going to use by spraying well with a baking spray that has butter and flour. Set aside. I used 3 mini loaf pans, each pan measuring (5” x 3”) with a 2” height.
Add the flour, baking soda, and salt to a large bowl and stir with a whisk several times, then add the buttermilk, sugar, maple syrup, and blackstrap molasses and stir with a whisk a few strokes until combined and all the flour and dry ingredients are moistened. Fold in the cranberries, pinenuts, and rosemary.
Pour into prepared pans and bake for about 30 minutes until risen in the centers of the loaves and springy to the touch.
Remove from pan and let cool completely on a wire rack, then wrap tightly and freeze for a couple of hours to overnight.
When ready to bake, heat oven to 300 degrees F.
Slice each loaf as thin as you can with each slice about 1/4 of an inch thick. Place in an ungreased cookie sheet and bake for about 15 minutes, depending on how frozen it is. I then flipped them and let them bake for another 15 minutes. Depending on the thickness and initial temperature at baking time, they may or may not need as much time as this.
Enjoy with other things like on a cheese board with cheeses, fruits and stuff. Enjoy!! They’re my new fave.