These Cranberry Walnut Herb Crisps are a delightful snack or appetizer, perfect for any occasion.
Preheat your oven to 350°F (175°C).
Ensure your oven is fully preheated before baking for even cooking.
In a large mixing bowl, combine the flour, baking soda, and salt.
Sift the dry ingredients together to avoid lumps.
Add the buttermilk, brown sugar, and honey to the dry ingredients and mix until just combined.
Do not overmix to keep the batter light.
Fold in the cranberries, walnuts, sesame seeds, flax seed, and rosemary.
Gently fold to evenly distribute the ingredients.
Pour the batter into a greased loaf pan and bake for 40-45 minutes, or until golden and springy to the touch.
Use a toothpick to check if the loaf is done; it should come out clean.
Let the loaf cool completely on a wire rack before slicing.
Cooling makes slicing easier and prevents crumbling.
Slice the loaf thinly using a serrated knife and arrange the slices on a baking sheet.
Aim for uniform slices for even crisping.
Reduce the oven temperature to 300°F (150°C) and bake the slices for 15 minutes. Flip them and bake for another 10 minutes until crisp.
Keep an eye on the slices to prevent over-browning.
Let the crisps cool completely before serving or storing.
Store in an airtight container to maintain crispness.
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