Rosemary Raisin Pecan Crisps

An attempt to recreate Lesley Stowe's unbelievably fabulous rain coast crisps, which are not available where I live. Sweet savoury crisps. great served with goat cheese. Makes about 8 dozen crackers.

• Ready In: 45 mins
• Serves: 8
• Yields: 8 dozen

Ingredients

• 2  cups flour
• 2  teaspoons baking soda
• 1  teaspoon salt
• 2  cups buttermilk
• 1⁄4 cup brown sugar
• 1⁄4 cup honey
• 1  cup raisins
• 1⁄2 cup  chopped pecans
• 1⁄2 cup  roasted  pumpkin seeds (optional)
• 1⁄4 cup sesame seeds
• 1⁄4 cup flax seed, ground
• 1  tablespoon  chopped fresh rosemary

Directions

1. Preheat oven to 350°F.
2. In a large bowl, stir together the flour, baking soda and salt. Add the buttermilk, brown sugar and honey and stir a few strokes. Add the raisins, pecans, pumpkin seeds, sesame seeds, flax seed and rosemary and stir just until blended.
3. Pour the batter into two 4x 8-inch loaf pans that have been sprayed with non-stick spray. Bake for about 45 minute until golden and springy to the touch. Remove from the pans and cool on a wire rack.
4. The cooler the bread, the easier it is to slice really thin. You can leave it until the next day or pop it in the freezer. Slice the loaves as thin as you can and place the slices in a single layer on an ungreased cookie sheet. Try slicing and baking one loaf and popping the other in the freezer for later. Reduce the oven heat to 300°F and bake them for about 15 minutes then flip them over and bake for another 10 minutes, until crisp and deep golden. Try not to eat them all at once!