Homemade Cranberry Gourmet Crackers

Step 1: Heat the oven to 180°C/350°F. Grease and line a small loaf tin with baking paper. The tin used for this recipe measured 21 x 11 x 7 cm / 8.5 x 4.5 x 3 inches.

Step 2: Whisk the milk, sugar and yogurt together in a bowl.

Step 3: In a separate bowl, combine the plain flour, wholemeal flour and cranberries. Stir, using your fingers to break up any cranberries that are stuck together.

Step 4: Add the remaining ingredients, including the spices, and the milk mixture. Stir to make a thick batter, like muffin batter.

Step 5: Scrape or pour the batter into the prepared tin. Bake for 25 minutes, or until a skewer inserted in the center comes out clean.

Step 6: Cool the loaf on a rack, then wrap it in cling wrap and freeze for at least 2 hours, up to 3 months.

Tip: Freezing the loaf through to the center makes it easier to slice thinly.

Step 7: Unwrap the loaf and let it thaw partially, for around 20 minutes, until the outside is no longer rock-hard frozen.

Step 8: Heat the oven to 120°C/250°F. Position one oven shelf in the middle and another beneath it.

Step 9: Use a serrated bread knife to slice the loaf thinly, around 2 mm / 1/12 inch thick. Arrange the slices on 2 large baking trays; they can be close together because they will not expand or stick.

Step 10: Bake for 50 minutes, or until the crackers are light brown, swapping the trays halfway through.

Step 11: Leave the crackers on the trays to cool. They will harden as they cool and snap when broken.

Step 12: Store in an airtight container for 4 weeks. Serve with creamy cheeses such as brie or camembert; soft, creamy blue cheese is also a suggested pairing.